Для цитирования:
, , , . Теория и практика переработки мяса. 2021;6(2):163-173. https://doi.org/10.21323/2414-438X-2021-6-2-163-173
For citation:
Stefanova I.L., Klimenkova A.Yu., Shakhnazarova L.V., Mazo V.K. Chicken egg white — characteristics of its properties and the prospects for functional foods development. Theory and practice of meat processing. 2021;6(2):163-173. https://doi.org/10.21323/2414-438X-2021-6-2-163-173