For citations:
Krylova V.B. REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES. Theory and practice of meat processing. 2016;1(2):26-33. https://doi.org/10.21323/2414-438X-2016-1-2-26-33
Krylova V.B. REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES. Theory and practice of meat processing. 2016;1(2):26-33. https://doi.org/10.21323/2414-438X-2016-1-2-26-33