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Theory and practice of meat processing

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Ermoshin N.A., Romanchikov S.A., Nikolyuk O.I. The electrohydraulic method for meat tenderization and curing. Theory and practice of meat processing. 2020;5(2):45-49. https://doi.org/10.21323/2414-438X-2020-5-2-45-49

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