For citation: Gerasimov A.V., Bazhenova B.A., Zhamsaranova S.D., Zabalueva Y.Y., 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
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 License.