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Theory and practice of meat processing

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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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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)
109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
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