Tsaregorodtseva E.V. An effect of the recipe composition on minced meat properties. Theory and practice of meat processing. 2021;6(2):174-182. https://doi.org/10.21323/2414-438X-2021-6-2-174-182
Editor-in-Chief
Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
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