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Theory and practice of meat processing

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Ivankin A.N., Vostrikova N.L., Krasulya O.N., Kazakova E.V., Kulikovskii A.V., Knyazeva A.S. The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions. Theory and practice of meat processing. 2020;5(4):4-12. https://doi.org/10.21323/2414-438X-2020-5-4-4-12

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