Theory and practice of meat processing

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Maksimenko A.A., Lyude A.V., Semenova A.A., Dydykin A.S., Nishiumi T. Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products. Theory and practice of meat processing. 2020;5(2):26-38.

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