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Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 395-401 (2021)
Introduction. One of the promising methods in the production of dairy and other food in concentrated, condensed and dry forms is a consistent combination of dehydration methods. The subject of this research relevant now is approaches to the calculati
Externí odkaz:
https://doaj.org/article/41d6cd317d5f46aba747847198898315
