The changes of biochemical properties of meat under the influence of physical and chemical factors after slaugter

Please use this identifier to cite or link to this item: https://repository.ldufk.edu.ua/handle/34606048/27462

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DC Field	Value	Language
dc.contributor.author	Паска, Марія	-
dc.contributor.author	Paska, Mariia	-
dc.date.accessioned	2020-11-19T11:33:18Z	-
dc.date.available	2020-11-19T11:33:18Z	-
dc.date.issued	2020-11-19	-
dc.identifier.citation	Paska M. The changes of biochemical properties of meat under the influence of physical and chemical factors after slaughter / Paska M. // 4th International Conference on Trends in meat and meat products manufacturing. - Kraków, 2015. - P. 136-147.	uk_UA
dc.identifier.uri	http://repository.ldufk.edu.ua/handle/34606048/27462	-
dc.language.iso	en	uk_UA
dc.publisher	Paska Mariia	uk_UA
dc.subject	pigments	uk_UA
dc.subject	meat properties	uk_UA
dc.subject	beef	uk_UA
dc.title	The changes of biochemical properties of meat under the influence of physical and chemical factors after slaugter	uk_UA
dc.type	Article	uk_UA
Appears in Collections:	Наукові праці професорсько-викладацького складу ЛДУФК

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