Theory and practice of meat processing

International scientific Journal

The Journal “Teoriâ i praktika pererabotki mâsa”  (Theory and practice of meat processing) was founded by FGBNU “The V.M. Gorbatov All-Russian Meat Research Institute” (VNIIMP) (AT THE PRESENT TIME: V.M. GORBATOV FEDERAL RESEARCH CENTER FOR FOOD SYSTEMS OF RUSSIAN ACADEMY OF SCIENCES) and registered by the Federal Service for Supervision of Communications, Information Technology, and Mass Media on 11.02.2015 (certificate of registration of the printed publication ПИ№ ФС77-60789, certificate of registration of the online publication Эл №ФС77-60810). In 2016, the Journal was assigned ISSN 2414-438X (Print) and ISSN 2414-441X (Online). Circulation: 1000 copies.  Frequency: 4 issues a year.

The Journal is distributed on the whole territory of the Russian Federation, in the CIS countries and foreign countries, and is pulbished in two languages: English and Russian.

The editorial board of the Journal includes 20 specialists representing the leading scientific-research institutes and institutions of higher education engaged in the problems of meat science from the Central Region, Moscow, Volgograd, Orenburg, Krasnodar and Ulan-Ude. Among them are two academicians and 3 corresponding member of RAS. The editorial board also includes 6 specialists from the leading research centers of Germany, Japan, Serbia, Sweden, Belarus and Kazakhstan, who are well known for their investigations of the fundamental principles of meat biochemistry and technology.

The top priority goal of the Journal “Teoriâ i praktika pererabotki mâsa”  (Theory and practice of meat processing) is to distribute in the world scientific community the results of the research in the field of meat science performed by the scientists from scientific centers, scientific-research institutes and institutions of higher education from Russia and the CIS countries, increase the level of presentation of the achievements of the respective science in the international arena, inform the Russian scientists about the research carried out abroad, highlight the results of the prospect directions of the research activities in the meat and poultry processing industries.

A double-blind peer review method is mandatory for processing of all scientific manuscripts submitted to the editorial stuff of “Teoriâ i praktikapererabotkimâsa”(Theory and practice of meat processing). This implies that neither the reviewer is aware of the authorship of the manuscript, nor the author maintains any contact with the reviewer.The Journal also publishes the articles of the foreign researchers.  The traditional sections of the Journal are original papers and reviews.

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