TY JOUR TI ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS KW Beef KW beef cattle KW Hereford KW cut KW muscles KW protein KW quality JO Food Processing: Techniques and Technology AU Inerbaeva, A.T. AU Inerbaev, B.O. AU Arganikov, A.V. PY 2013 IS 29 PB Kemerovo State University