For citation:
Pavlov A.V., Rud A.I., Zankevich M.A. THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS. Theory and practice of meat processing. 2018;3(2):33-39. https://doi.org/10.21323/2414-438X-2018-3-2-33-39
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