ДІТРІХ, І.; ПРИЛІПКО, Н. WAYS TO EXPAND THE RANGE OF FISH CULINARY PRODUCTS OF INCREASED BIOLOGICAL VALUE FOR INSTITUTIONS OF THE HOSPITALITY INDUSTRY. Modern engineering and innovative technologies, [S. l.], v. 1, n. 19-01, p. 79–86, 2022. DOI: 10.30890/2567-5273.2022-19-01-005. Disponível em: https://moderntechno.de/index.php/meit/article/view/ge19-01-005. Acesso em: 19 may. 2024.