The 20 references in paper M. Dibirasulaev A., G. Belozerov A., D. Dibirasulaev M., D. Orlovsky E., М. Дибирасулаев А., Г. Белозеров А., Д. Дибирасулаев М., Д. Орловский Е. (2016) “ВЛИЯНИЕ СУБКРИОСКОПИЧЕСКОЙ ТЕМПЕРАТУРЫ ХРАНЕНИЯ НА КОЛИЧЕСТВО ВЫМОРОЖЕННОЙ ВОДЫ В NOR И DFD ГОВЯДИНЕ // EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF” / spz:neicon:meat:y:2016:i:2:p:18-25

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6, p. 218. 9. Farouk M.M. et. al. The initial Freezing Temperature Rises With in meat pH: The implications //56th international Congress of Meat science and Technology. — 2010. Jeiu, Korea. D042. 10. Farouk M.M., Kemp R.M., Cartwrigh S., & North M. The initial
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