Для цитирования:

 ,  ,   . Теория и практика переработки мяса. 2022;7(4):229-237. https://doi.org/10.21323/2414-438X-2022-7-4-229-237

For citation:

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