HNITSEVYCH В.; HONCHAR Ю. Technology and quality of low-lactose emulsion sauces. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 31, n. 3, p. 94–104, 2019. DOI: 10.31617/tr.knute.2019(31)09. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1085. Acesso em: 22 nov. 2024.