STRUCTURE, PROPERTIES AND QUALITY  OF FOOD BAKED FATS

O. Dymar; I. Kaltovich; S. Gordinets

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

eng | рус

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ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

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Dymar O., Kaltovich I., Gordinets S. STRUCTURE, PROPERTIES AND QUALITY OF FOOD BAKED FATS. Topical Issues of Processing of Meat and Milk Raw Materials. 2009;(4):256-263. (In Russ.)

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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