Open AccessModeling of Craft Technology of Boiled Sausage “Firm Plus”
Author(s) -
Anna Helikh,
Maryna Samilyk,
Vladyslav Prymenko,
Olha Vasylenko
Publication year - 2020
Publication title -
restorannij ì gotelʹnij konsalting. ìnnovacìï
Language(s) - English
Resource type - Journals
eISSN - 2617-9504
pISSN - 2616-7468
DOI - 10.31866/2616-7468.3.2.2020.219708
Subject(s) - organoleptic , food science , selenium , biological value , population , chemistry , human nutrition , nutrient , fortification , biology , microbiology and biotechnology , organic chemistry , demography , sociology