TY  JOUR
TI  STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
KW  Pork
KW  adipose tissue
KW  fatty acid composition
KW  iodine number
KW  acid number
KW  melting point
JO  Food Processing: Techniques and Technology
AU  Gurinovich, G..
AU  Malyutina, K.V.
AU  Subbotina, M..
PY  2015
IS  39
PB  Kemerovo State University