Open AccessFunctional products at the meat base with lower calorie content
Author(s) -
О.К. Derevitskaya,
М.А. Асланова,
N. Ye. Soldatova
Publication year - 2019
Language(s) - English
Resource type - Conference proceedings
DOI - 10.30975/978-5-9909889-2-7-2019-1-1-94-99
Subject(s) - food science , base (topology) , computer science , chemistry , mathematics , mathematical analysis