Для цитирования:

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. Теория и практика переработки мяса. 2023;8(4):282-288. https://doi.org/10.21323/2414-438X-2023-8-4-282-288

For citation:

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