Для цитирования:

  . Теория и практика переработки мяса. 2021;6(3):279-284. https://doi.org/10.21323/2414-438X-2021-6-3-279-284

For citation:

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