The introduction of pectin-containing foods for the competitiveness of enterprises

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The introduction of pectin-containing foods for the competitiveness of enterprises

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Detalles Bibliográficos
Autores principales:	Maigul Zhalelovna Kizatova, Sanavar Tuglukovna Azimova, Galiya Kuandykovna Iskakova, Farrukh Abdigapurovich Makhmudov, Almira Anuarbekovna Bekturganova
Formato:	article
Lenguaje:	EN
Publicado:	Entrepreneurship and Sustainability Center 2020
Materias:	Environmental sciences GE1-350 Technological innovations. Automation HD45-45.2
Acceso en línea:	https://doaj.org/article/20171df0e33a48a392f9ade582d71e59
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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