For citations:
Makarov V.N., Sadykov A.R., Chetverikova D.C. The influence of the volume fraction of meat in dumplings on their cooking time. Food systems. 2024;7(3):473-480. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-3-473-480
Makarov V.N., Sadykov A.R., Chetverikova D.C. The influence of the volume fraction of meat in dumplings on their cooking time. Food systems. 2024;7(3):473-480. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-3-473-480