POSSIBILITIES FOR USING BLOOD AS A FOOD PRODUCT
| Autor: | Diana Todorova Indzhelieva, Katya Ivanova Yorgova |
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| Rok vydání: | 2022 |
| Zdroj: | The European Journal of Technical and Natural Sciences. :27-31 |
| ISSN: | 2414-2352 |
| DOI: | 10.29013/ejtns-22-1.2-27-31 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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