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Journal of Food Quality
Volume 2017, Article ID 5631532, 10 pages
https://doi.org/10.1155/2017/5631532
Research Article

Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

1Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
2Department of Meat and Dairy Foods Production Engineering, Faculty of Engineering and Technology, Shakarim State University of Semey, 20a Glinka Str., Semey 071400, Kazakhstan

Correspondence should be addressed to Dessislava Borislavova Vlahova-Vangelova; gb.vba@avolegnav_avalsised

Received 25 July 2016; Revised 1 November 2016; Accepted 21 November 2016; Published 16 January 2017

Academic Editor: Egidio De Benedetto

Copyright © 2017 Dessislava Borislavova Vlahova-Vangelova 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

Dessislava Borislavova Vlahova-Vangelova, Stefan Georgiev Dragoev, Dessislav Kostadinov Balev, Bahytkul Kajkenovna Assenova, and Kumarbek Junusbekovich Amirhanov, “Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways,” Journal of Food Quality, vol. 2017, Article ID 5631532, 10 pages, 2017. https://doi.org/10.1155/2017/5631532.