TY  JOUR
TI  STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
KW  Curing mixture
KW  sodium
KW  salt
KW  functional and technological properties of meat raw materials
KW  sarcoplasmic and myofibrillar proteins solubility
JO  Food Processing: Techniques and Technology
AU  Patrakova, I..
AU  Gurinovich, G..
AU  Alekseevnina, O..
PY  2014
IS  32
PB  Kemerovo State University