QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION
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Published:2024-05-01
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ISSN:1338-5178
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Container-title:Journal of microbiology, biotechnology and food sciences
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