TY  JOUR
TI  THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
KW  Antioxidant system
KW  antioxidant enzymes
KW  catalase
KW  peroxidase
KW  meat
KW  myoglobin
KW  metmyoglobin
KW  lipids
KW  oxidation
KW  yeast extract
JO  Foods and Raw Materials
AU  Patrakova, I..
AU  Gurinovich, G..
PY  2015
IS  3
PB  Kemerovo State University