THE UTILIZATION OF NEW TYPES OF MARINADES BASED ON FRUIT RAW MATERIAL FOR USE IN THE TECHNOLOGY OF SEMI-FINISHED RABBIT MEAT.

MLA

Simonova, Iryna, et al. “The Utilization of New Types of Marinades Based on Fruit Raw Material for Use in the Technology of Semi-Finished Rabbit Meat.” Zywnosc, vol. 31, no. 2, Apr. 2024, pp. 46–66. EBSCOhost, https://doi.org/10.15193/zntj/2024/139/496.

APA

Simonova, I., Tsizh, B., Drachuk, U., Halukh, B., Basarab, I., Koval, H., Voloshyn, R., & Peshuk, L. (2024). The Utilization of New Types of Marinades Based on Fruit Raw Material for Use in the Technology of Semi-Finished Rabbit Meat. Zywnosc, 31(2), 46–66. https://doi.org/10.15193/zntj/2024/139/496

Chicago

Simonova, Iryna, Bohdan Tsizh, Uliana Drachuk, Bohdan Halukh, Iryna Basarab, Halyna Koval, Rostyslav Voloshyn, and Liudmyla Peshuk. 2024. “The Utilization of New Types of Marinades Based on Fruit Raw Material for Use in the Technology of Semi-Finished Rabbit Meat.” Zywnosc 31 (2): 46–66. doi:10.15193/zntj/2024/139/496.