АРТЕМ A, BAL-PRYLYPKO L. USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FUNCTIONAL MAYONNAISE SAUCES. Herald of Khmelnytskyi National University. Technical sciences [Internet]. 2025 Mar. 27 [cited 2026 Jan. 26];349(2):535-9. Available from: https://heraldts.khmnu.edu.ua/index.php/heraldts/article/view/1649