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| Vol 7, No 3 (2024) | The influence of the volume fraction of meat in dumplings on their cooking time | Abstract similar documents |
| V. N. Makarov, A. R. Sadykov, D. C. Chetverikova | ||
| "... были выбраны пельмени известных торговых марок, названия которых условно были обозначены как ..." | ||
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