Для цитирования:

 ,  ,   . Теория и практика переработки мяса. 2020;5(2):45-49. https://doi.org/10.21323/2414-438X-2020-5-2-45-49

For citation:

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