УЩАПОВСЬКИЙ, А. USE OF CHERRY-BEET PUREE-SEMI-FINISHED PRODUCT IN TECHNOLOGY OF FROZEN DESSERTS FOR RESTAURANT ESTABLISHMENTS . Modern engineering and innovative technologies, [S. l.], v. 1, n. 21-01, p. 50–54, 2022. DOI: 10.30890/2567-5273.2022-21-01-061. Disponível em: https://moderntechno.de/index.php/meit/article/view/meit21-01-061. Acesso em: 4 may. 2024.