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The methodology of food design. Part 1. The individual aspect
Innovative technologies for food raw material processing and food production are becoming globally important within the framework of modern biotechnology. The need to create a universal methodology for food design and the importance of its implementation in different lines of human life activity are...
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| Главный автор: | |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The V.M. Gorbatov All-Russian Meat Research Institute
2020-12-01
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| Серии: | Теория и практика переработки мяса |
| Предметы: | |
| Online-ссылка: | https://www.meatjournal.ru/jour/article/view/149 |
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