[1]
Pîrlog , A. and Curchi , D. 2021. RESEARCH ON EXTENDING THE SHELF LIFE UP TO 7 DAYS OF HEAT-TREATED MEAT PRODUCTS, MANUFACTURED ACCORDING TO COMPANY’S STANDARDS AND TECHNOLOGICAL INSTRUCTIONS IN FORCE BY THE LOCAL PRODUCER. Bulletin of Sumy National Agrarian University. The series: Livestock. 2 (45) (May 2021), 34-40. DOI:https://doi.org/10.32845/bsnau.lvst.2021.2.5.