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