Для цитирования:
, , , . Пищевые системы. 2020;3(4):15-19. https://doi.org/10.21323/2618-9771-2020-3-4-15-19
For citation:
Topnikova E.V., Pirogova E.N., Nikitina Yu.V., Pavlova T.A. Features of micro- and ultrastructure of low-fat butter and its low-fat analogues. Food systems. 2020;3(4):15-19. https://doi.org/10.21323/2618-9771-2020-3-4-15-19