Improving the production technique of meat chopped semi-finished products with the addition of dried semifinished product with a high degree of readiness

Please use this identifier to cite or link to this item: https://repo.btu.kharkov.ua/handle/123456789/53269

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DC Field	Value	Language
dc.contributor.author	Zahorulko, Andrii	-
dc.contributor.author	Zagorulko, Aleksey	-
dc.contributor.author	Yancheva, Maryna	-
dc.contributor.author	Savinok, Oksana	-
dc.contributor.author	Yakovets, Lyudmila	-
dc.contributor.author	Zhelievа, Tetiana	-
dc.contributor.author	Skoromna, Oksana	-
dc.contributor.author	Sushko, Larysa	-
dc.contributor.author	Kainash, Alla	-
dc.contributor.author	Tytarenko, Nataliia	-
dc.date.accessioned	2024-05-20T20:26:45Z	-
dc.date.available	2024-05-20T20:26:45Z	-
dc.date.issued	2023	-
dc.identifier.citation	Zahorulko А., Zagorulko А., Yancheva М., Savinok О., Yakovets L., Zhelievа T., Skoromna O., Sushko L., Kainash A., Tytarenko N. Improving the production technique of meat chopped semi-finished products with the addition of dried semifinished product with a high degree of readiness. Eastern-European Journal of Enterprise Technologies. 2023. Vol. 2, Issue 11(122). P. 6-14.	uk_UA
dc.identifier.uri	https://repo.btu.kharkov.ua//handle/123456789/53269	-
dc.language.iso	en	uk_UA
dc.title	Improving the production technique of meat chopped semi-finished products with the addition of dried semifinished product with a high degree of readiness	uk_UA
dc.type	Article	uk_UA
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