Lactoferrin: properties and application. A review | Bobreneva | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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

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Theory and practice of meat processing

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Bobreneva I.V., Rokhlova M.V. Lactoferrin: properties and application. A review. Theory and practice of meat processing. 2021;6(2):128-134. https://doi.org/10.21323/2414-438X-2021-6-2-128-134

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

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About the Authors

I. V. Bobreneva
Moscow State University of Food Production
Russian Federation

Irina V. Bobreneva — doctor of technical sciences, professor, professor, Department of Technology and biotechnology of meat and meat products

11 Volokolamskoe shosse, 125080, Moscow

Tel.: +7–915–497–78–52

M. V. Rokhlova
Moscow State University of Food Production
Russian Federation

Mariya V. Rokhlova — postgraduate student, Department of of Technology and biotechnology of meat and meat products

11 Volokolamskoe shosse, 125080, Moscow

Tel.: +7–906–086–03–84

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