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ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS.

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Bibliographic Details
Title: ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS.
Authors: SHEVCHENKO, Iryna1 irinanuht@ukr.net, SKOCHKO, Alexey1
Source: Food & Environment Safety. 2018, Vol. 17 Issue 3, p272-277. 6p.
Database: Academic Search Ultimate
Description
ISSN:20686609