%0 Journal Article
%T Study of the effect of curing mixture compositions on oxidation of lipids in meat systems
%A Gurinovich, G.V.
%A Patrakova, I.S.
%A Kudryashov, L.S.
%K Table salt (sodium chloride), potassium chloride, calcium chloride, magnesium chloride, lipids, oxidation, induction period, peroxide value, taste profiles
%J Food Processing: Techniques and Technology
%D 2018
%N 48
%P 9
%I Kemerovo State University