TY  JOUR
TI  Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
KW  Meet
KW  dry maturation
KW  ionic strength
KW  protein oxidation
KW  curing mixture
KW  muscle proteins
KW  solubility
JO  Food Processing: Techniques and Technology
AU  Gurinovich, G.V.
AU  Patrakova, I.S.
AU  Khrenov, V.A.
PY  2022
IS  52
PB  Kemerovo State University