For citation: Kral M., Honzirkova K., Pospiech M., Tremlova B., Zdarsky M. THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT. Theory and practice of meat processing. 2016;1(1):6-9. https://doi.org/10.21323/2114-441X-2016-1-06-09

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