TY  JOUR
TI  Study of the effect of curing mixture compositions on oxidation of lipids in meat systems
KW  Table salt (sodium chloride)
KW  potassium chloride
KW  calcium chloride
KW  magnesium chloride
KW  lipids
KW  oxidation
KW  induction period
KW  peroxide value
KW  taste profiles
JO  Food Processing: Techniques and Technology
AU  Gurinovich, G.V.
AU  Patrakova, I.S.
AU  Kudryashov, L.S.
PY  2018
IS  48
PB  Kemerovo State University