title: [Use of azopyram for determining the peroxidase level in monitoring the quality of thermal treatment of meat products].
authors.forename: Iu M
authors.initials: IuM
authors.lastname: Fe'ldman
authors.forename: L G
authors.initials: LG
authors.lastname: Makhaneva
authors.forename: V A
authors.initials: VA
authors.lastname: Minko
mesh_terms: D000632:Aminopyrine / Q000494:pharmacology*; D000814:Aniline Compounds / Q000494:pharmacology*; D000818:Animals; D005506:Food Contamination / Q000032:analysis*; D005525:Food-Processing Industry / Q000379:methods* / Q000592:standards; D006358:Hot Temperature; D007202:Indicators and Reagents; D008460:Meat / Q000633:toxicity*; D008461:Meat Products / Q000032:analysis / Q000633:toxicity*; D009195:Peroxidase / Q000032:analysis / Q000633:toxicity*; D011786:Quality Control; D014455:Ukraine
chemical_list: D000814:Aniline Compounds; D007202:Indicators and Reagents; D000632:Aminopyrine; C057507:azopyram; D009195:Peroxidase
vernacular_title: Primenenie azopirama dlia opredeleniia peroksidazy s tse'liu proverki kachestva termicheskoĭ obrabotki kulinarnykh izdeliĭ iz miasa.