Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron [Electronic resource] / I. Tsykhanovska, L. Skurikhina, V. Evlash, L. Pavlotska //
Ukrainian Food Journal. - . - Vol. 7, Issue 3. - С. 379-396. - DOI 10.24263/2304-974X-2018-7-3-4.
Рубрики:
Web of Science

Додаткові точки доступу:




,
Переход по DOI