АРТЕМ ANTONENKO; BAL-PRYLYPKO, LARYSA. USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FUNCTIONAL MAYONNAISE SAUCES. Herald of Khmelnytskyi National University. Technical sciences, [S. l.], v. 349, n. 2, p. 535–539, 2025. DOI: 10.31891/2307-5732-2025-349-79. Disponível em: https://heraldts.khmnu.edu.ua/index.php/heraldts/article/view/1649. Acesso em: 26 jan. 2026.