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Technique of Low Temperature Processing of Ground Beef Meat Semi-Finished Products, Modified with Food Supplement ‘Magnetofood&#039;

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Bibliographische Detailangaben
Datum:	2018
Hauptverfasser:	L. I. Yurchenko, I. V. Tsykhanovska, Yu. Prykhodko
Format:	Artikel
Sprache:	Englisch
Veröffentlicht:	2018
Schriftenreihe:	Problems of cryobiology and cryomedicine
Online Zugang:	http://jnas.nbuv.gov.ua/article/UJRN-0001159381
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!
Назва журналу:	Library portal of National Academy of Sciences of Ukraine \| LibNAS

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Library portal of National Academy of Sciences of Ukraine | LibNAS

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