Preview

Theory and practice of meat processing

Advanced search
Fullscreen

For citation:


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. https://doi.org/10.21323/2414-438X-2020-5-2-26-38

Views: 150


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


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