TY  JOUR
TI  THE INFLUENCE OF CARBON DIOXIDE ON THE QUALITY OF RABBIT REFRIGERATED MEAT
KW  meat of rabbit
KW  cooling
KW  carbon diox-ide
KW  temperature
KW  sublimation
KW  physical and chemical indicators
KW  water connecting ability
KW  acid and peroxide numbers
KW  active acidity
KW  microbiological and organo-leptic indicators
JO  Bulletin of KSAU
AU  Grinyuk, A.N.
AU  Neverov, E.N.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University