Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry-Reference-Cited by-同舟云学术

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Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

Published:2017-01-10 Issue:3 Volume:14 Page:1-7
ISSN:2347-565X
Container-title:Annual Research & Review in Biology
language:
Short-container-title:ARRB

Author:

Okuskhanova Eleonora,Rebezov Maksim,Yessimbekov Zhanibek,Suychinov Anuarbek,Semenova Natalya,Rebezov Yaroslav,Gorelik Olga,Zinina Oksana

Publisher

Sciencedomain International

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.sciencedomain.org/download/MTk5NTlAQHBm.pdf

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