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Theory and practice of meat processing

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Semenova A.A., Motovilina A.A., Vasileva T.V., Vasilevskaya E.R., Grudistova M.A., Yushina Yu.K. Improving consumer characteristics of fermented sausages with probiotics using. Theory and practice of meat processing. 2026;11(3):274-286. https://doi.org/10.21323/2414-438X-2026-11-3-274-286

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