THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT

Zenon V. Lovkis; Irina M. Pochitskaya; Natallia V. Komarova

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About the Authors

Zenon V. Lovkis
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk
Belarus

Doctor of technical sciences, professor, corresponding member to the National Academy of Sciences of the Republic of Belarus, General director

220037, Belarus, Minsk, Kozlova str., 29
Tel: +375–17–294–09–96

Irina M. Pochitskaya
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk
Belarus

Candidate of agricultural sciences, head of Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29
Tel.: +375–17–294–36–04

Natallia V. Komarova
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Minsk
Belarus

Candidate of technical sciences, head of the laboratory of physical and chemical research the Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29
Tel.: +375–17–294–12–65

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For citation: Lovkis Z.V., Pochitskaya I.M., Komarova N.V. THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT. Theory and practice of meat processing. 2018;3(4):38-48. https://doi.org/10.21323/2414-438X-2018-3-4-38-48

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This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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