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Theory and practice of meat processing

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Voroshilin R.A. Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine. Theory and practice of meat processing. 2021;6(3):279-284. https://doi.org/10.21323/2414-438X-2021-6-3-279-284

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