Factors determining the formation of cured meat products structure prepared from coarse cut meat

Factors determining the formation of cured meat products structure prepared from coarse cut meat
V.I. Khlebnikov, G.P. Sarycheva, H.N. Mutalov, A.V. Fazylov, N.S. Mitrophanov, S.H. Khurabaev and N.N. Fedutenko