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Theory and practice of meat processing

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Bobreneva I.V., Rokhlova M.V. Lactoferrin: properties and application. A review. Theory and practice of meat processing. 2021;6(2):128-134. https://doi.org/10.21323/2414-438X-2021-6-2-128-134

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