Work

A method for differentiating the meat of meat-producing animals into quality groups based on measuring the amount of free (crystallizing) water

Year: 2024

Type: article

Source: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)

DOI: 10.33920/igt-01-2411-01

Authors: A.Yu. Sidorenko, Trading House Biosnabsbyt", P.I. Tokarev, L.G. Eliseeva, S.V. Shterman, L.V. Selezneva, N.I. Murzina, E.E. Ibragimova, Y.I. Sidorenko

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4404212613

FWCI:

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