TY  JOUR
TI  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
KW  lipids
KW  oxidation
KW  antioxidant system
KW  enzymes
KW  catalase
KW  peroxidase
KW  meat
KW  myoglobin
KW  methmyoglobin
KW  yeast extract
JO  Foods and Raw Materials
AU  , ..
AU  , ..
PY  2016
IS  4
PB  Кемеровский государственный университет