Проблеми формування асортименту, якостi i екологiчноi безпечностi товарiв : Матерiали III-оi Мiжнародноi науково-практичноi конференцii, 12 листопада 2015 року
Zlateva, D., Stefanova, D. A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7, 2015 с. 127 - 130, ISBN 978-617-7045-98-3.
Zlateva, D., Stefanova, D. A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7, 2015 с. 127 - 130, ISBN 978-617-7045-98-3.
Zlateva, D., Stefanova, D. (2015) A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread, Львiв: Растр-7 с. 127 - 130, ISBN 978-617-7045-98-3.
Zlateva, D., & Stefanova, D. (2015). A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7, с. 127 - 130.
Zlateva D, Stefanova D. A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread. Львiв: Растр-7; 2015. p. с. 127 - 130. ISBN: ISBN 978-617-7045-98-3.
