Seleshe S., Seifu E., Kidane S.W. Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat. Theory and practice of meat processing. 2022;7(4):229-237. https://doi.org/10.21323/2414-438X-2022-7-4-229-237
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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