A. DINER , Yulia; A. YURK, Natalia; V. KOSENCHUK, Olga; V. SKRYABINA, Olga; S. RYABKOVA, Dina. Composition Designing of Cooked Sausage "Udachnaya" Based on Optimization Principles. KnE Life Sciences, [S. l.], v. 6, n. 3, p. 80–88, 2021. DOI: 10.18502/kls.v0i0.8921. Disponível em: https://knepublishing.com/index.php/KnE-Life/article/view/8921. Acesso em: 5 jul. 2025.