For citation: Krylova V.B., Gustova T.V. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE. Theory and practice of meat processing. 2017;2(1):37-46. https://doi.org/10.21323/2414-438X-2017-2-1-37-46
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