%0 Journal Article
%T STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
%A , ..
%A , ..
%K lipids, oxidation, antioxidant system, enzymes, catalase, peroxidase, meat, myoglobin, methmyoglobin, yeast extract
%J Foods and Raw Materials
%D 2016
%N 4
%P 9
%I Кемеровский государственный университет