%0 Journal Article
%T THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
%A Malyutina, K..
%A Gurinovich, G..
%K Pork, fatness category, chemical composition, mass loss, water binding ability, pH, organoleptic indices
%J Food Processing: Techniques and Technology
%D 2017
%N 46
%P 5
%I Kemerovo State University