%0 Journal Article
%T PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
%A Merenkova, S.P.
%A Potoroko, I.Y.
%A Zakharov, I..
%A Baybakov, V..
%K Probiotic microorganisms, Kefinar, maturation of raw meat, functional properties of meat proteins, water binding capacity, reaction potency, nutritional quality of meats
%J Food Processing: Techniques and Technology
%D 2015
%N 36
%P 6
%I Kemerovo State University