Please use this identifier to cite or link to this item: https://hdl.handle.net/11159/7206
Journal: 
Technology audit and production reserves
e-ISSN: 
2706-5448
Document Type: 
Article
Year of Publication: 
2021
Open Content License: 
cc-by Logo
Persistent Identifier of the first edition: 
Language: 
English (eng)
Citation: 
Nikitchina, Tatiana/Manoli, Tatiana et. al. (2021). Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the "Eat Healthy" system in the restaurant service. In: Technology audit and production reserves 5 (3/61), S. 21 - 25.
http://journals.uran.ua/tarp/article/download/242280/240730/557041.
doi:10.15587/2706-5448.2021.242280.
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