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المؤلفون: V. Vyshniak, S. Litvynchuk, V. Nosenko, K. Boatri
المصدر: Scientific Works of National University of Food Technologies. 27:129-139
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::aecea72a53c9eeb336c7c8b21cd0ceaa
https://doi.org/10.24263/2225-2924-2021-27-6-15