Development of bakery production technology functionality long term implementation
| dc.contributor.author | Solonytska, I. | |
| dc.contributor.author | Dobrovolskyi, V. | |
| dc.date.accessioned | 2019-06-07T07:21:33Z | |
| dc.date.available | 2019-06-07T07:21:33Z | |
| dc.date.issued | 2016 | |
| dc.description | Solonytska, I. Development of bakery production technology functionality long term implementation / I. Solonytska, V. Dobrovolskyi // Food Technology, Quality and Safety : abstr. book of the III Intern. Congr., Novi Sad (Serbia), 25–27 Oct. 2016 / Univ. of Novi Sad. – Novi Sad, 2016. – P. 155. | ru_RU |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/8674 | |
| dc.subject | bakery products | ru_RU |
| dc.subject | long-term implementation | ru_RU |
| dc.subject | frozen convenience foods | ru_RU |
| dc.subject | physic-chemical indicators of quality | ru_RU |
| dc.title | Development of bakery production technology functionality long term implementation | ru_RU |
| dc.type | Article | ru_RU |
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