LUKIN, A.; KHAMRAEVA, G. .; ZHURAVLEVA, N. . RESEARCH AND DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF CANNED FOOD USING ENZYME PREPARATION OF ANIMAL ORIGIN . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 4, p. 577–580, 2021. DOI: 10.15414/jmbfs.2021.10.4.577-580. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/2761. Acesso em: 5 jul. 2022.