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Issue | Title | |
Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Eng) similar documents |
I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
"... . Говядину по различиям а цветовой гамме рассортировали на три класса по показателям L*, a*, b* и эталонам: 1 ..." | ||
Vol 1, No 4 (2016) | RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, I. V. Kozyrev | ||
"... показателями *L (светлота) и *a (краснота), тогда как показатель *b (желтизна) изменялся не так значительно ..." | ||
Vol 4, No 3 (2019) | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION | Abstract PDF (Eng) similar documents |
Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova | ||
"... contribution to meat quality deterioration seems to be determinative. It is shown that the basis ..." | ||
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