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Food Industry: Science and Technology

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For citations:

Halavach T.M., Kurchenko V.P., Tarun K.I. PROTEIN-PEPTIDE COMPOSITION AND RADICAL REDUCING PROPERTIES OF FERMENTED BOVINE COLOSTRUM. Food Industry: Science and Technology. 2016;(3):57-63. (In Russ.)

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ISSN 2073-4794 (Print)

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