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| 100 | _a20201223d |||y0rusy5002 | ||
| 101 | 0 | _aeng | |
| 102 | _aRU | ||
| 200 | 1 |
_v8 _hТ. 8, № 4 _aUkrainian Food Journal _eнаукове видання |
|
| 210 | _d2019 | ||
| 801 | 0 |
_2unimarc _bСНАУ _aUA _c20201223 _gpsbo |
|
| 942 | _cJNUMB | ||
| 903 |
_aЮ5/2019/8/4 _bЮ5 |
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| 461 |
_tUkrainian Food Journal _oнаукове видання _cКиїв _d2012 |
||
| 464 |
_tEffect of ultrafine granding on functional properties of soybean by-products _fWang Fang, Valerii SukmanovZeng Jie _vС. 687-698 |
||
| 464 |
_tPolyphenolic compounds transition into protein-plant concentrates during the deposition of milk proteins by Plantago major L. _vС. 745-754 |
||
| 464 |
_tInvestigation of oxygen scavengers influence on cooked sausages stability _vС. 768-777 |
||
| 464 |
_tEffect of Spirulina platensis on the crumb firming of wheat bread during storage _fDenka Zlateva, Rosen Chochkov _vС. 851-860 |
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