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For citation: 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. https://doi.org/10.21323/2414-438X-2017-2-1-47-56

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