1.
Дітріх І, Приліпко Н. WAYS TO EXPAND THE RANGE OF FISH CULINARY PRODUCTS OF INCREASED BIOLOGICAL VALUE FOR INSTITUTIONS OF THE HOSPITALITY INDUSTRY. MEIT [Internet]. 2022Feb.28 [cited 2024Nov.22];1(19-01):79-86. Available from: https://moderntechno.de/index.php/meit/article/view/ge19-01-005