Open AccessRESEARCH ON CHANGES OF RAW MEAT IN SALTING USING ACOUSTICALLY ACTIVATED BRINE
Author(s) -
О.Н. Красуля,
Vladimir Bogush,
А.К. Мухаметдинова,
С.М. Козырева,
Т. Г. Кузнецова,
А. И. Сергеев,
Irina Potoroko,
Olga Krasulya,
Vladimir Bogush,
А.К. Мухаметдинова,
С.М. Козырева,
Т. Г. Кузнецова,
А. И. Сергеев,
Irina Potoroko
Publication year - 2016
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food160208
Subject(s) - brine , salting , materials science , ultrasonic sensor , sodium , composite material , chemistry , food science , acoustics , metallurgy , physics , organic chemistry