Для цитирования:

 ,   . Теория и практика переработки мяса. 2020;5(4):23-28. https://doi.org/10.21323/2414-438X-2020-5-4-23-28

For citation:

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