TY  JOUR
TI  SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
KW  Cured meat products technology
KW  multifunctional curing colloidal systems
KW  hydrocolloids
KW  connective tissue proteins
KW  plasma proteins
KW  blood hemoglobin
KW  levels of injection
KW  massaging modes
JO  Food Processing: Techniques and Technology
AU  Ivanov, S..
AU  Kishenko, I..
AU  Kryzhova, Y..
PY  2014
IS  32
PB  Kemerovo State University