КОНТРОЛЬ ЯКОСТІ, БЕЗПЕКИ СИРОГО М'ЯСА ТА ІНДИЧКИ М'ЯСНИЙ ПАШТЕТ ТА ОБГРУНТУВАННЯ РЕЦЕПТІВ І РЕЖИМИ СТЕРИЛІЗАЦІЇ
DOI:
https://doi.org/10.37406/2706-9052-2019-2-3Ключові слова:
acid; meat pate; quality;protein,;laboratory testing; parameters; toxic elements;components.Анотація
КОНТРОЛЬ ЯКОСТІ, БЕЗПЕКИ СИРОГО М'ЯСА ТА ІНДИЧКИ М'ЯСНИЙ ПАШТЕТ ТА ОБГРУНТУВАННЯ РЕЦЕПТІВ І РЕЖИМИ СТЕРИЛІЗАЦІЇ
Посилання
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