Theory and practice of meat processing

Advanced search

For citations:

Tunieva E.K., Gorbunova N.A. ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS. Theory and practice of meat processing. 2017;2(1):47-56.

Views: 155

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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