The amino acid composition of meat products treated with preparations of microbial origin [Electronic resource] / S. Danylenko, O. Naumenko, T. Ryzhkova, V. Fediaiev, S. Verbytskyi, Ts. Korol //
Thjournal of Food Science and Technology-Ukraine. - 2022. - Vol. 16, Issue 3. - С. 38-45. - DOI 10.15673/fst.v16i3.2416. Рубрики: Web of Science
Доп. точки доступа: Danylenko, S. Naumenko, O. Ryzhkova, Taisia Fediaiev, Valerii Verbytskyi, S. Korol, Ts. , Переход по DOI