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Palamarchuk, I., Shtonda, O., Semeniuk, K., Topchii, O. and Petryna, A. 2023. Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology. Potravinarstvo Slovak Journal of Food Sciences. 17, (Nov. 2023), 929–944. DOI:https://doi.org/10.5219/1926.