Для цитирования:

 ,  ,   . Теория и практика переработки мяса. 2021;6(4):328-334. https://doi.org/10.21323/2414-438X-2021-6-4-328-334

For citation:

Prosekov A.Y., Vesnina A.D., Kozlova O.V. The methodology of food design. Part 2. Digital nutritiology in personal food. Theory and practice of meat processing. 2021;6(4):328-334. https://doi.org/10.21323/2414-438X-2021-6-4-328-334