INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS | Drozdova | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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

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Theory and practice of meat processing

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Drozdova N.A., Nasonova V.V. INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS. Theory and practice of meat processing. 2016;1(3):48-56. https://doi.org/10.21323/2414-438X-2016-1-3-48-56

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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

N. A. Drozdova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

candidate of technical sciences, research scientist

V. V. Nasonova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

candidate of technical sciences, leading research scientist

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