For citation: Aslanova M.A., Dydykin A.S., Fedulova L.V., Derevitskaya O.K. AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS. Theory and practice of meat processing. 2017;2(3):39-48. https://doi.org/10.21323/2414-438X-2017-2-3-39-48
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