TY  JOUR
TI  ASSESSMENT OF HEREFORD COW MEAT QUALITY ON THE BASIS OF GRADING, MORPHOLOGICAL AND CHEMICAL COMPOSITION ANALYSIS
KW  Beef
KW  beef cattle
KW  Hereford
KW  cut
KW  muscles
KW  protein
KW  quality
JO  Food Processing: Techniques and Technology
AU  Inerbaeva, A.T.
AU  Inerbaev, B.O.
AU  Arganikov, A.V.
PY  2013
IS  29
PB  Kemerovo State University