{'en_US': 'IMPACT ON TECHNOLOGICAL PROPERTIES OF PREBIOTICS DAIRY AND MEAT\n PRODUCTS', 'ru_RU': 'ЗАКВАСОЧНАЯ КУЛЬТУРА - ТЕХНОЛОГИЧЕСКИЙ ИНСТРУМЕНТ ВЫСОКОКАЧЕСТВЕННЫХ\n МОЛОЧНЫХ ПРОДУКТОВ'}
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penza State Technological University
2014-12-01
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| Series: | Инновационная техника и технология |
| Online Access: | https://itit58.ru/index.php/itit/article/view/14 |