Study of rheological parameters of emulsion sauces | Labetskiy | Food Industry: Science and Technology

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Labetskiy V.V., Feofilaktova O.V. Study of rheological parameters of emulsion sauces. Food Industry: Science and Technology. 2022;15(3):86-89. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-3(57)-86-89

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ISSN 2073-4794 (Print)