LACHKEPIANI , T.; MURVANIDZE , K. .; LOKHISHVILI , G. . BASIC DIRECTIONS FOR BETTER USAGE OF RAW MATERIALS AND RAW RESOURCES IN FOOD FACTORIEST. Business and Legislation, [S. l.], v. 10, n. 3, p. 34–36, 2017. Disponível em: https://ojs.b-k.ge/index.php/bk/article/view/56. Acesso em: 6 oct. 2026.