Practical Aspects of Leadership in Neo-Industrialization: Quality and Storage of Meat Products-Reference-Cited by-同舟云学术

Practical Aspects of Leadership in Neo-Industrialization: Quality and Storage of Meat Products

Published:2019 Issue: Volume: Page:463-470
ISSN:2198-7246
Container-title:Sustainable Leadership for Entrepreneurs and Academics
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Author:

Tikhonov Sergey,Lukinih Michael,Timakova Roza

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-15495-0_47

Reference18 articles.

1. Ahn DU, Jo C, Olson DG (2000) Analysis of volatile components and the sensory characteristics of irradiated raw pork. J Meat Sci 54(3):209–215. https://doi.org/10.1016/jmeatsci.S0309-1740(99)00081-9

2. Brainina KhZ, Ivanova AV, Sharafutdinova EN, Lozovskaya EL, Shkarina EI (2007) Potentiometry as a method of antioxidant activity investigation. Talanta 71:13–18

3. Bychkova S, Makarova N, Zhidkova E (2018) Measurement of information in the subsystem of internal control of the controlling system of organizations of the agro-industrial complex. Entrepr Sustain Issues 6(1):35–43. https://doi.org/10.9770/jesi.2018.6.1(3)

4. Cieślik A, Michałek J, Mycielski J (2016) Globalization, international trade, and human development: a case of Central and Eastern Europe. Czech J Soc Sci, Bus Econ 5(2):6–15. https://doi.org/10.24984/cjssbe.2016.5.2.1

5. Diehl JF (1982) Radiolytic effect in foods. In: Josephson ES, Peterson MS (eds) Preservation of foods radiation, vol. 1, 1st edn. CRC Press, Boca Ration, FL, pp 279–357

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