Для цитирования:
, , , , . Теория и практика переработки мяса. 2021;6(4):311-319. https://doi.org/10.21323/2414-438X-2021-6-4-311-319
For citation:
Milovanovic B.R., Djekic I.V., Tomović V.M., Vujadinović D., Tomasevic I.B. Color measurement of animal source foods. Theory and practice of meat processing. 2021;6(4):311-319. https://doi.org/10.21323/2414-438X-2021-6-4-311-319