Food and Nutrition Sciences
Vol.9 No.5(2018), Paper ID 84714, 11
pages
DOI:10.4236/fns.2018.95043
Quick and Simple Spectrophotometric Method of Identification of the Thermal State of Meat on the Basis of Composition and Content of Free Nucleotides
Magomed Dibirasulaev, Georgy Belozerov, Leonid Arkhipov, Lidia Stoyanova
All-Russian Scientific Research Institute of Refrigeration Industry, Branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science, Moscow, Russia
All-Russian Scientific Research Institute of Refrigeration Industry, Branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science, Moscow, Russia
All-Russian Scientific Research Institute of Refrigeration Industry, Branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science, Moscow, Russia
M. V. Lomonosov Moscow State University, Moscow, Russia
Copyright © 2018 Magomed Dibirasulaev, Georgy Belozerov, Leonid Arkhipov, Lidia Stoyanova et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Dibirasulaev, M. , Belozerov, G. , Arkhipov, L. and Stoyanova, L. (2018) Quick and Simple Spectrophotometric Method of Identification of the Thermal State of Meat on the Basis of Composition and Content of Free Nucleotides.
Food and Nutrition Sciences,
9, 572-583. doi:
10.4236/fns.2018.95043.