PALAMARCHUK, I.; SHTONDA, O.; SEMENIUK, K.; TOPCHII, O.; PETRYNA, A. Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 17, p. 929–944, 2023. DOI: 10.5219/1926. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1926. Acesso em: 22 nov. 2024.