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Theory and practice of meat processing

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Gerasimov A.V., Bazhenova B.A., Zhamsaranova S.D., Zabalueva Yu.Yu., Zambulaeva N.D., Burkhanova A.D. A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect. Theory and practice of meat processing. 2019;4(4):4-11. https://doi.org/10.21323/2414-438X-2019-4-4-4-11

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