Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product [Electronic resource] / A. Zahorulko, A. Zagorulko, V. Mikhaylov, B. Liashenko //
Eastern-European Journal of Enterprise Technologies. - . - Vol. 5, Issue 11(125). - P. 6-15. - DOI 10.15587/1729-4061.2023.290134.
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