Study of the functional product’s protein compounds digestion features
https://doi.org/10.21323/2414-438X-2020-5-3-18-21
Abstract
About the Authors
E. R. VasilevskayaRussian Federation
Ekaterina R. Vasilevskaya — candidate of technical sciences, researcher, Experimental clinic-laboratory of biologically active substances of animal origin
109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–92–11
A. G. Akhremko
Russian Federation
Anastasiya G. Akhremko — junior researcher, Experimental clinic-laboratory of biologically active substances of animal origin
109316, Moscow, Talalikhina str., 26. Tel: +7–495–676–92–11
E. K. Polishchuk
Russian Federation
Ekaterina K. Polishchuk — senior laboratory assistant, Experimental clinic-laboratory of biologically active substances of animal origin
109316, Moscow, Talalikhina str., 26. Tel.: +7–495– 676–92–11
L. V. Fedulova
Russian Federation
Liliya V. Fedulova — candidate of technical sciences, Head of Experimental clinic-laboratory of biologically active substances of animal origin
109316, Moscow, Talalikhina str., 26. Tel.: +7–495– 676–92–11
References
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Review
For citations:
Vasilevskaya E.R., Akhremko A.G., Polishchuk E.K., Fedulova L.V. Study of the functional product’s protein compounds digestion features. Theory and practice of meat processing. 2020;5(3):18-21. https://doi.org/10.21323/2414-438X-2020-5-3-18-21