%0 Journal Article
%T STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
%A Patrakova, I..
%A Gurinovich, G..
%A Alekseevnina, O..
%K Curing mixture, sodium, salt, functional and technological properties of meat raw materials, sarcoplasmic and myofibrillar proteins solubility
%J Food Processing: Techniques and Technology
%D 2014
%N 32
%P 4
%I Kemerovo State University