REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Krylova | 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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Krylova V.B. REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES. Theory and practice of meat processing. 2016;1(2):26-33. https://doi.org/10.21323/2414-438X-2016-1-2-26-33

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

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Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Author

V. B. Krylova
The V.M. Gorbatov All-Russian Meat Research Institute, Moscow
Russian Federation

doctor of technical sciences, pro- fessor, academician of the Russian Academy of Sciences, leading re- search scientist

109316, Moscow, Talalikhina str., 26

Ph.: 8 495 676–74–01

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