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Theory and practice of meat processing

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Kupriy A.S., Dunchenko N.I., Voloshina E.S. Scientific rationale of ingredients choice for functional fish pastes. Theory and practice of meat processing. 2021;6(1):66-77. https://doi.org/10.21323/2414-438X-2021-6-1-66-77

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