TO THE QUESTION ABOUT MEAT FREEZING. REVIEW

Andrey B. Lisitsyn; Irina M. Chernukha; Olga I. Lunina

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About the Authors

Andrey B. Lisitsyn
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, Scientific supervisor,

109316, Moscow, Talalikhina str., 26

Irina M. Chernukha
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin»,

109316, Moscow, Talalikhina str., 26

Olga I. Lunina
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

candidate of technical sciences, senior research scientist, Department of international scientific and technical cooperation,

109316, Moscow, Talalikhina str., 26

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For citation: Lisitsyn A.B., Chernukha I.M., Lunina O.I. TO THE QUESTION ABOUT MEAT FREEZING. REVIEW. Theory and practice of meat processing. 2019;4(2):27-31. https://doi.org/10.21323/2414-438X-2019-4-2-27-31

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

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