Для цитирования:

  . Теория и практика переработки мяса. 2021;6(2):174-182. https://doi.org/10.21323/2414-438X-2021-6-2-174-182

For citation:

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