ATAMBAEV DILMUHAMMAD DAVRONBEK UGLI; JORAKHANOV YUSFJON ORIFJON UGLI. DETERMINATION OF ACCEPTABLE VALUES OF MAIN FACTORS AFFECTING COOKED IP PRODUCTION. IMRAS, [S. l.], v. 7, n. 11, p. 24–31, 2024. Disponível em: https://journal.imras.org/index.php/sps/article/view/1864. Acesso em: 21 nov. 2024.