Библиографическое описание:
Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs / M. Momchilova, D. Gradinarska-Ivanova, D. Yordanov, G. Zsivanovits, N. Pats. – 2024. – Vol. 65, № 1. – Р. 25-35.