Fullscreen

For citation: Lisitsyn A.B., Chernukha I.M., Lunina O.I. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES. Theory and practice of meat processing. 2017;2(2):23-36. https://doi.org/10.21323/2414-438X-2017-2-2-23-36

Views: 350

Refbacks

  • There are currently no refbacks.


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


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