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For citation: Agafonychev V.P., Makhonina V.N. Thawing process calculation of egg ingredients particles in minced meat. Theory and practice of meat processing. 2019;4(4):28-32. https://doi.org/10.21323/2414-438X-2019-4-4-28-32

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