The influence of the rotational speed of the meat cutter knives and bowl on the microstructure of meat products.

Due to the number of degrees of freedom of the system even such a weak correlation was statistically highly significant. 2 \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$\begin{aligned}& {\text{IOA}} = 2.95 \, {-}3.97{\text{

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