Для цитирования:

Litvinova E.V., Titov E.I., Kidyaev S.N., Sokolov A.Yu., Lapshina V.L. Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology. Теория и практика переработки мяса. 2022;7(1):58-65. https://doi.org/10.21323/2414-438X-2022-7-1-58-65

For citation:

Litvinova E.V., Titov E.I., Kidyaev S.N., Sokolov A.Yu., Lapshina V.L. Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology. Theory and practice of meat processing. 2022;7(1):58-65. https://doi.org/10.21323/2414-438X-2022-7-1-58-65