%0 Journal Article
%T THE STUDY OF FREEZING METHODS INFLUENCE ON THE MEAT SEMI-FINISHED PRODUCTS QUALITY INDICATORS
%A Korotkaya, E.V.
%A Sahabutdinova, G.F.
%A Vasil'ev, K.I.
%K meat products, freezing, low-temperature processing, acid number, peroxide number.
%J Bulletin of KSAU
%D 2021
%N 0
%P 5
%I Krasnoyarsk State Agrarian University