%0 Journal Article
%T THE INFLUENCE OF CARBON DIOXIDE ON THE QUALITY OF RABBIT REFRIGERATED MEAT
%A Grinyuk, A.N.
%A Neverov, E.N.
%K meat of rabbit, cooling, carbon diox-ide, temperature, sublimation, physical and chemical indicators, water connecting ability, acid and peroxide numbers, active acidity, microbiological and organo-leptic indicators
%J Bulletin of KSAU
%D 2018
%N 
%P 4
%I Krasnoyarsk State Agrarian University