Comparative proteomic study of pig muscle proteins during growth and development of an animal

A. G. Akhremko; E. S. Vetrova

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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

Theory and practice of meat processing

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Akhremko A.G., Vetrova E.S. Comparative proteomic study of pig muscle proteins during growth and development of an animal. Theory and practice of meat processing. 2021;6(4):320-327. https://doi.org/10.21323/2414-438X-2021-6-4-320-327

This work is licensed under a Creative Commons Attribution 4.0 License.

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 Authors

A. G. Akhremko
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation

Anastasiya G. Akhremko, junior researcher, Experimental clinic-laboratory «Biologically active substances of an animal origin»

26, Talalikhina str., 109316, Moscow, Russia

Ph.: +7–495–676–95–11(128)

E. S. Vetrova
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation

Evgeniya S. Vetrova, senior laboratory assistant, Experimental clinic-laboratory «Biologically active substances of an animal origin»

26, Talalikhina str., 109316, Moscow, Russia

Ph.: +7–915–027–83–89

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Theory and practice of meat processing

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