DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

Marianna I. Kremenevskaya; Ruslan V. Dobryagin; Vladimir V. Bogomolov; Sergey I. Snarkiy

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About the Authors

Marianna I. Kremenevskaya
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO University
Russian Federation

candidate of technical sciences, docent, associate professor, School of Biotechnology and Cryogenic System,

197101, St. Petersburg, Kronverkskiy prospekt, 49

Ruslan V. Dobryagin
Saint Petersburg National Research University of Information Technologies, Mechanics and Optics, ITMO University
Russian Federation

magistr, School of Biotechnology and Cryogenic System,

197101, St. Petersburg, Kronverkskiy prospekt, 49

Vladimir V. Bogomolov
Leningrad Interregional Veterinary Laboratory
Russian Federation

candidate of agricultural sciences, Head of Department, Department of safety and quality of feed and grain,

196158, St. Petersburg, Moscow highway, 15

Sergey I. Snarkiy
Leningrad Interregional Veterinary Laboratory
Russian Federation

candidate of biology sciences, Head of laboratory, Laboratory of feed quality control,

196158, St. Petersburg, Moscow highway, 15

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For citation: Kremenevskaya M.I., Dobryagin R.V., Bogomolov V.V., Snarkiy S.I. DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS. Theory and practice of meat processing. 2019;4(2):20-26. https://doi.org/10.21323/2414-438X-2019-4-2-20-26

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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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