Found a mistake in the text on the site? Help us fix it!
| Title: | Influence of the newest methods of culinary processing and biotechnological features of hydrobionts on the change of dish quality indicators |
| Authors: | Zhenkun, C. Manoli, T. Nikitchina, T. |
| Issue Date: | 2021 |
| Description: | Zhenkun C. Influence of the newest methods of culinary processing and biotechnological features of hydrobionts on the change of dish quality indicators / C. Zhenkun, T. Manoli, T. Nikitchina // Технології харчових продуктів і комбікормів – 2021 : зб. тез доп. Міжнар. наук.-практ. конф., Одеса, 21–24 верес. 2021 р. / Одес. нац. акад. харч. технологій ; під заг. ред. Б. В. Єгорова. – Одеса, 2021. – P. 28–31. – Ref.: 18 tit. |
| URI: | https://card-file.onaft.edu.ua/handle/123456789/18949 |
| Appears in Collections: | Технології харчових продуктів і комбікормів (Technologies of food products and mixed fodders) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tech_of_food_prod_ and_mix_fodd_21_Zhenkun.pdf | 2.24 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.