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V. V. Kalabushkin
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V. V. Kalabushkin
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Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa
by
G. M. Sviridenko
,
V. V. Kalabushkin
,
A. N. Shishkina
,
E. E. Uskova
Published 2021-01-01
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