TY  JOUR
TI  Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat
KW  Brine
KW  meat
KW  fluorescence
KW  fluorophore
KW  analysis
JO  Food Processing: Techniques and Technology
AU  Moiseeva, N.S.
AU  Chekryga, G.P.
AU  Motovilov, O.K.
AU  Golub, O.V.
PY  2021
IS  51
PB  Kemerovo State University