Optimization of technological parameters for the stable base formation of emulsion food products

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Veröffentlicht in:	International Conference on Food Science and Biotechnology (2021 : Jekaterinburg) International Conference on Food Science and Biotechnology (FSAB 2021)
1. Verfasser:	Feofilaktova, O. (VerfasserIn)
Weitere Verfasser:	Zavorokhina, N. (VerfasserIn), Karkh, D. (VerfasserIn)
Pages:	2021
Format:	UnknownFormat
Sprache:	eng
Veröffentlicht:	2021
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