Для цитирования:

  . Теория и практика переработки мяса. 2020;5(4):13-17. https://doi.org/10.21323/2414-438X-2020-5-4-13-17

For citation:

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