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Theory and practice of meat processing

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Abd Elgadir M., Mariod A.A. Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties. Theory and practice of meat processing. 2023;8(4):282-288. https://doi.org/10.21323/2414-438X-2023-8-4-282-288



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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)