Для цитирования:

Pchelkina V.A., Kupaeva N.V. Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry. Теория и практика переработки мяса. 2023;8(4):289-301. https://doi.org/10.21323/2414-438X-2023-8-4-289-301

For citation:

Pchelkina V.A., Kupaeva N.V. Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry. Theory and practice of meat processing. 2023;8(4):289-301. https://doi.org/10.21323/2414-438X-2023-8-4-289-301