Theory and practice of meat processing

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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.

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