TY  JOUR
TI  STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
KW  Sage oil
KW  rosemary oil
KW  smoked sausage from maral meat
KW  stability to oxidation
KW  heme pigments
JO  Food Processing: Techniques and Technology
AU  Myshalova, O..
PY  2017
IS  46
PB  Kemerovo State University