Перегляд за Автор "Bilotserkivets, M."
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Документ Improvement of the technology of meat products using calcium alginate gels(2014) Pasichnyi, Vasyl; Yastreba, Yulia; Bilotserkivets, M.Nowadays, improving of competitiveness of food products is connected with the improvement of consumer characteristics, by extending the range, by developing new technologies based on modern scientific and technological achievements.