Для цитирования:
, , , , , , . Теория и практика переработки мяса. 2023;8(3):183-190. https://doi.org/10.21323/2414-438X-2023-8-3-183-190
For citation:
Suychinov A.K., Zhumanova G.T., Mironova I.V., Akhmadullina E.T., Kadirov N.N., Galiyeva Z.A., Neverova O.V. Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour. Theory and practice of meat processing. 2023;8(3):183-190. https://doi.org/10.21323/2414-438X-2023-8-3-183-190