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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Détails bibliographiques
Auteurs principaux:	Maigul Zhalelovna Kizatova, Sanavar Tuglukovna Azimova, Galiya Kuandykovna Iskakova, Farrukh Abdigapurovich Makhmudov, Almira Anuarbekovna Bekturganova
Format:	article
Langue:	EN
Publié:	Entrepreneurship and Sustainability Center 2020
Sujets:	Environmental sciences GE1-350 Technological innovations. Automation HD45-45.2
Accès en ligne:	https://doaj.org/article/20171df0e33a48a392f9ade582d71e59
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