TY  JOUR
TI  STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
KW  The meat of the deer
KW  starting cultures of microorganisms
KW  preliminary mechanical processing
KW  biochemical changes
JO  Food Processing: Techniques and Technology
AU  Osipova, M.O.
AU  Myshalova, O.M.
PY  2013
IS  30
PB  Kemerovo State University