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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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Bibliographic Details
Date:	2018
Main Authors:	L. I. Yurchenko, I. V. Tsykhanovska, Yu. Prykhodko
Format:	Article
Language:	English
Published:	2018
Series:	Problems of cryobiology and cryomedicine
Online Access:	http://jnas.nbuv.gov.ua/article/UJRN-0001159381
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Journal Title:	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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