Open AccessTHE PROLONGATION OF THE SHELF LIFE OF HALF-FINISHED PRODUCTS MADE OF POULTRY MEAT BASED ON SONOCHEMISTRY METHODS
Author(s) -
Цирульниченко Лина Александровна
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/food160311
Subject(s) - shelf life , food science , lipid oxidation , broiler , organoleptic , chemistry , sonochemistry , peroxide value , meat packing industry , pulp and paper industry , oxidizing agent , biochemistry , organic chemistry , antioxidant , engineering