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Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
"... Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel ..." | ||
Vol 2, No 1 (2017) | THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO | Abstract similar documents |
A. S. Dydykin, M. Yu. Minaev, G. S. Tolmacheva, A. A. Musatova | ||
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