Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes
| dc.contributor.author | О. Shulga, А. Chorna, L. Аrsenieva | |
| dc.date.accessioned | 2018-12-19T09:56:41Z | |
| dc.date.available | 2018-12-19T09:56:41Z | |
| dc.date.issued | 2016 | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/6075 | |
| dc.identifier.uri | https://doi.org/10.15673/fst.v10i4.247 | |
| dc.source | Харчова наука та технологія | |
| dc.title | Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes |