%0 Journal Article
%T PHYSICAL AND CHEMICAL CHANGES IN MULTICOMPONENT CHOPPED MEAT PRODUCTS
%A Makhacheva, E.V.
%A Vloschinskiy, P.E.
%K chopped products, physical and chemical indices, acid value, peroxide value, active acidity, fat content, dry substance content, chilled food technology, refrigeratory storage
%J Bulletin of KSAU
%D 2013
%N 
%P 5
%I Krasnoyarsk State Agrarian University