TY  JOUR
TI  THE STUDY OF FREEZING METHODS INFLUENCE ON THE MEAT SEMI-FINISHED PRODUCTS QUALITY INDICATORS
KW  meat products
KW  freezing
KW  low-temperature processing
KW  acid number
KW  peroxide number.
JO  Bulletin of KSAU
AU  Korotkaya, E.V.
AU  Sahabutdinova, G.F.
AU  Vasil'ev, K.I.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University