TY  JOUR
TI  PHYSICAL AND CHEMICAL CHANGES IN MULTICOMPONENT CHOPPED MEAT PRODUCTS
KW  chopped products
KW  physical and chemical indices
KW  acid value
KW  peroxide value
KW  active acidity
KW  fat content
KW  dry substance content
KW  chilled food technology
KW  refrigeratory storage
JO  Bulletin of KSAU
AU  Makhacheva, E.V.
AU  Vloschinskiy, P.E.
PY  2013
IS  
PB  Krasnoyarsk State Agrarian University