Semi-finished products based on protein-carbohydrate raw milk materials: Economic justification of introducing in restaurants [Electronic resource] / T. Shtal, O. Davydova, S. Sysoieva, K. Nechepurenko, I. Zolotukhina //
Rivista di Studi sulla Sostenibilita. - 2022. - Vol. 2022, Issue 2. - С. 289-303. - DOI 10.3280/RISS2022-002017. Рубрики: Scopus
Доп. точки доступа: Shtal, T. Davydova, O. Sysoieva, S. Nechepurenko, K. Zolotukhina, I. , Переход по DOI