For citations:
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