Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive
| dc.contributor.author | Peshuk, L. | |
| dc.contributor.author | Halenko, O. | |
| dc.coverage.spatial | Минск | ru |
| dc.date.accessioned | 2019-09-23T05:56:28Z | |
| dc.date.available | 2019-09-23T05:56:28Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Peshuk, L. Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive / L. Peshuk, O, Halenko // Наука – образованию, производству, экономике : материалы 16-й Международной научно-технической конференции. - Минск : БНТУ, 2018. - Т. 3. - С. 283. | ru |
| dc.identifier.uri | https://rep.bntu.by/handle/data/57166 | |
| dc.language.iso | en_US | ru |
| dc.publisher | БНТУ | ru |
| dc.title | Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive | ru |
| dc.type | Working Paper | ru |
