Для цитирования:

 ,  ,   . Теория и практика переработки мяса. 2021;6(1):97-104. https://doi.org/10.21323/2414-438X-2021-6-1-97-104

For citation:

Shkabrou A.U., Raznichenka V.D., Kharkevich L.Y. The effect of essential oils on quality and safety parameters of meat during its storage. Theory and practice of meat processing. 2021;6(1):97-104. https://doi.org/10.21323/2414-438X-2021-6-1-97-104