For citations:
Butova S.N., Volnova E.R., Musica M.Y., Shchegoleva I.D., Dolezal B. The Rationale for the Use of Pectin in Ketchup Technology. Health, Food & Biotechnology. 2019;1(2):52-61. (In Russ.) https://doi.org/10.36107/hfb.2019.i2.s219
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