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Theory and practice of meat processing

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Belozerov A.G., Berezovskiy Y.M., Korolev I.A., Sarantsev T.A. A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization. Theory and practice of meat processing. 2020;5(4):29-34. https://doi.org/10.21323/2414-438X-2020-5-4-29-34

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