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Use of antimony-like material in the technology of emulsified and restructured meat and fish products

Authors: M. Osadchy, О. Galenko, L. Bondarenko et al.

Publication: Scientific Works of National University of Food Technologies

Published: Sep 10, 2026

Source: Crossref

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Use of antimony-like material in the technology of emulsified and restructured meat and fish products

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