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Theory and practice of meat processing

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Lovkis Z.V., Pochitskaya I.M., Komarova N.V. THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT. Theory and practice of meat processing. 2018;3(4):38-48. (In Russ.) https://doi.org/10.21323/2414-438X-2018-3-4-38-48

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)