Gorshkov В. В., & Mashkina Е. И. . (2021). EFFICIENCY OF USING DIFFERENT LEVELS OF TURKEY MEAT IN MINCES WHEN PREPARING SEMI-FINISHED DOUGH (DUMP-LINGS): doi: 10.25712/ASTU.2072-8921.2021.02.017. Polzunovskiy VESTNIK, (2), 124–131. Retrieved from https://ojs.altstu.ru/index.php/PolzVest/article/view/73