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Theory and practice of meat processing

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Stefanova I.L., Klimenkova A.Yu., Shakhnazarova L.V., Mazo V.K. Chicken egg white — characteristics of its properties and the prospects for functional foods development. Theory and practice of meat processing. 2021;6(2):163-173. https://doi.org/10.21323/2414-438X-2021-6-2-163-173

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