INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS

Mizanbekova S.K., Bogomolova I.P., Bogomolov A.V.

Open source

DOI: 10.21179/2074-9414-2017-3-142-148
Published: 6
Container: Техника и технология пищевых производств
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.21179/2074-9414-2017-3-142-148,
  title = {INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS},
  author = {Mizanbekova S.K. and Bogomolova I.P. and Bogomolov A.V.},
  year = {2017},
  journal = {Техника и технология пищевых производств},
  doi = {10.21179/2074-9414-2017-3-142-148},
  url = {https://doi.org/10.21179/2074-9414-2017-3-142-148}
}

RIS

TY  - JOUR
TI  - INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS
AU  - Mizanbekova S.K.
AU  - Bogomolova I.P.
AU  - Bogomolov A.V.
PY  - 2017
JO  - Техника и технология пищевых производств
DO  - 10.21179/2074-9414-2017-3-142-148
UR  - https://doi.org/10.21179/2074-9414-2017-3-142-148
ER  -

APA

S.K., M., I.P., B., & A.V., B. (2017). INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS. Техника и технология пищевых производств. https://doi.org/10.21179/2074-9414-2017-3-142-148

Source records

doaj · retrieved 2026-09-26T04:05:25.120Z