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SECTION 14. ANALYSIS OF TECHNOLOGIES FOR HOT SAUCES AS THE BASIS FOR THE DEVELOPMENT OF AN INNOVATIVE IDEA OF NEW PRODUCTS

SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI:10.30525/978-9934-26-328-6-14
O. I. Ianushkevich
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部分14。以分析辣酱技术为基础，以创新理念开发新产品
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SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
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