Voroshilin R.A. Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine. Theory and practice of meat processing. 2021;6(3):279-284. https://doi.org/10.21323/2414-438X-2021-6-3-279-284
Editor-in-Chief
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
Email this article (Login required)
Email the author (Login required) 109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru
