Smagina М.N., Smagin D.A., Smolyak A.A. Influence of changes in the thermal characteristics of the material on the heating process of minced meat products. Food Industry: Science and Technology. 2020;13(4):61-69. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-61-69
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