Marynin, Andriy, National University of Food Technologies, Ukraine
-
No 6 (2016) - Food Science and Technology
THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE
Abstract PDF -
No 4 (2017) - Food Science and Technology
STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS
Abstract PDF
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)