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Theory and practice of meat processing

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Semenova A.A., Kuznetsova T.G., Nasonova V.V., Nekrasov R.V., Bogolyubova N.V. MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION. Theory and practice of meat processing. 2019;4(3):24-31. https://doi.org/10.21323/2414-438X-2019-4-3-24-31

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