РИЖКОВА, Т.; ГЕЙДА, І. INFLUENCE OF PLANT COMPONENTS ON IMPROVING THE QUALITY OF LOW-FAT CREAM. SWorldJournal, [S. l.], v. 1, n. 21-01, p. 33–38, 2023. DOI: 10.30888/2663-5712.2023-21-01-041. Disponível em: https://www.sworldjournal.com/index.php/swj/article/view/swj21-01-041. Acesso em: 18 may. 2024.