UDC 63

PROFESSIONAL APPROACH TO PERFECT TASTE. NEW FLAVORS OF PLANT ORIGIN IN CHEESE PRODUCTION Professional Approach to Perfect Taste. New Flavors of Plant Origin in Cheese Production

Published in Cheese- and buttermaking · Issue 4 · Pages 8–9 · Rubric: Information article
Received: 01.10.2024 Accepted: 01.11.2024 Published: 27.11.2024 Language of publication: RUS
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