TY  JOUR
TI  BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK
KW  Selenium
KW  iodine
KW  pork
KW  potassium iodide
KW  sodium selenit
KW  diazotizing salt
KW  lentil extrudate
JO  Food Processing: Techniques and Technology
AU  Grevtsova, T.A.
AU  Grigoryan, L.F.
AU  Khramova, V.N.
AU  Gorlov, I.F.
AU  Korotkova, A.A.
AU  Zhivotova, T.Y.
PY  2017
IS  45
PB  Kemerovo State University