Theory and practice of meat processing

Advanced search

For citations:

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.

Views: 268

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

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