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Theory and practice of meat processing

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Shehab T. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT. Theory and practice of meat processing. 2016;1(4):11-18. https://doi.org/10.21323/2414-438X-2016-1-4-11-18

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