Для цитирования:
, , , , . Теория и практика переработки мяса. 2023;8(2):85-92. https://doi.org/10.21323/2414-438X-2023-8-2-85-92
For citation:
Kabdylzhar B.K., Kakimov A.K., Suychinov A.K., Gurinovich G.V., Yessimbekov Z.S. Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass. Theory and practice of meat processing. 2023;8(2):85-92. https://doi.org/10.21323/2414-438X-2023-8-2-85-92