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    A STUDY OF MICROSTRUCTURAL CHANGES OF MEAT PRODUCTS FROM REINDEER MEAT WITH THE ADDITION OF JERUSALEM ARTICHOKE POWDER

    A STUDY OF MICROSTRUCTURAL CHANGES OF MEAT PRODUCTS FROM REINDEER MEAT WITH THE ADDITION OF JERUSALEM ARTICHOKE POWDER by Inessa Aleksandrovna Zachesova, Stanislav Viktorovich Kolobov, Victoria Alexandrovna Pchelkina

    Published 2022-10-01
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