Formation of the physico-chemical parameters of meat products in the processing of ultrasonic acoustic field
| Autor: | Gabriyelyan, S. Z., Vorotnikov, I. N., Mastepanenko, M. A., Omarov, R. S., Sergei Shlykov |
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| Zdroj: | Scopus-Elsevier |
| Databáze: | OpenAIRE |
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