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Theory and practice of meat processing

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Rudometova N.V., Kim I.S. Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products. Theory and practice of meat processing. 2020;5(4):23-28. https://doi.org/10.21323/2414-438X-2020-5-4-23-28

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