TY  JOUR
TI  THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
KW  Pork
KW  fatness category
KW  chemical composition
KW  mass loss
KW  water binding ability
KW  pH
KW  organoleptic indices
JO  Food Processing: Techniques and Technology
AU  Malyutina, K..
AU  Gurinovich, G..
PY  2017
IS  46
PB  Kemerovo State University