TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS

Vera V. Eveleva; Tatyana M. Cherpalova; Elena A. Shipovskaya

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About the Authors

Vera V. Eveleva
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

candidate of technical sciences, docent, Chief Researcher, Laboratory of technology and processing of biosynthesis products,

191014, St.-Petersburg, Liteynу prospekt, 55

Tatyana M. Cherpalova
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

candidate of technical sciences, Researcher, Laboratory of technology and processing of biosynthesis products,

191014, St.-Petersburg, Liteynу prospekt, 55

Elena A. Shipovskaya
All-Russia Research Institute for Food Additives - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

research assistant, Laboratory of technology and processing of biosynthesis products,

191014, St.-Petersburg, Liteynу prospekt, 55

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For citation: Eveleva V.V., Cherpalova T.M., Shipovskaya E.A. TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS. Theory and practice of meat processing. 2019;4(2):14-19. https://doi.org/10.21323/2414-438X-2019-4-2-14-19

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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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