For citation: Yevtushenko A.M., Krasulya O.N., Krasheninnikova I.G. CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES. Theory and practice of meat processing. 2016;1(2):10-17. https://doi.org/10.21323/2414-438X-2016-1-2-10-17

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ISSN 2414-438X (Print)
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