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Theory and practice of meat processing

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Zinina O.V., Rebezov M.B., Khvostov D.V., Kupaeva N.V., Spirina M.E. Antioxidant potential of protein hydrolysates from poultry by-products obtained by microbial fermentation. Theory and practice of meat processing. 2025;10(4):393-405. https://doi.org/10.21323/2414-438X-2025-10-4-393-405

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