СТАДНИК, І.; ПІДДУБНИЙ, В.; КРАСНОЖОН, С.; КРАЄВСЬКА, С. A SCIENTIFIK APPROACH TO THE CREATION OF FOOD PRODUCTS WITH INCREASED NUTRITIONAL VALUE. Modern engineering and innovative technologies, [S. l.], v. 1, n. 23-01, p. 36–43, 2022. DOI: 10.30890/2567-5273.2022-23-01-032. Disponível em: https://moderntechno.de/index.php/meit/article/view/meit23-01-032. Acesso em: 7 may. 2024.