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For citation: Fofanova T.S. SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY. Theory and practice of meat processing. 2018;3(1):59-68. https://doi.org/10.21323/2414-438X-2018-3-1-59-68

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