The methodology of food design. Part 1. The individual aspect

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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Theory and practice of meat processing

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Prosekov A.Yu. The methodology of food design. Part 1. The individual aspect. Theory and practice of meat processing. 2020;5(4):13-17. https://doi.org/10.21323/2414-438X-2020-5-4-13-17

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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