%0 Journal Article
%T ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS
%A Inerbaeva, A.T.
%A Inerbaev, B.O.
%A Arganikov, A.V.
%K Beef, beef cattle, Hereford, cut, muscles, protein, quality
%J Food Processing: Techniques and Technology
%D 2013
%N 29
%P 4
%I Kemerovo State University