TY  JOUR
TI  PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
KW  Probiotic microorganisms
KW  Kefinar
KW  maturation of raw meat
KW  functional properties of meat proteins
KW  water binding capacity
KW  reaction potency
KW  nutritional quality of meats
JO  Food Processing: Techniques and Technology
AU  Merenkova, S.P.
AU  Potoroko, I.Y.
AU  Zakharov, I..
AU  Baybakov, V..
PY  2015
IS  36
PB  Kemerovo State University