Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling.

Uzakov YM, Kaimbayeva LA, Dikhanbayeva FT, Koshoeva TR, Smailova ZZ

DOI: 10.1093/jaoacint/qsab163
Published: 2022 Apr 27
Container: Journal of AOAC International
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1093/jaoacint/qsab163,
  title = {Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling.},
  author = {Uzakov YM and Kaimbayeva LA and Dikhanbayeva FT and Koshoeva TR and Smailova ZZ},
  year = {2022},
  journal = {Journal of AOAC International},
  doi = {10.1093/jaoacint/qsab163},
  url = {https://doi.org/10.1093/jaoacint/qsab163}
}

RIS

TY  - JOUR
TI  - Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling.
AU  - Uzakov YM
AU  - Kaimbayeva LA
AU  - Dikhanbayeva FT
AU  - Koshoeva TR
AU  - Smailova ZZ
PY  - 2022
JO  - Journal of AOAC International
DO  - 10.1093/jaoacint/qsab163
UR  - https://doi.org/10.1093/jaoacint/qsab163
ER  -

APA

YM, U., LA, K., FT, D., TR, K., & ZZ, S. (2022). Physicochemical Parameters of Yak Meat during Massaging and Salt Pickling.. Journal of AOAC International. https://doi.org/10.1093/jaoacint/qsab163

Source records

pubmed · retrieved 2026-09-27T12:03:22.310Z