Fullscreen

For citation: Gorbunova N.A., Tunieva E.K. RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW. Theory and practice of meat processing. 2016;1(3):35-47. https://doi.org/10.21323/2414-438X-2016-1-3-35-47

Views: 566

Refbacks

  • There are currently no refbacks.


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


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