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Theory and practice of meat processing

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For citations:

Pchelkina V.A., Kupaeva N.V. Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry. Theory and practice of meat processing. 2023;8(4):289-301. https://doi.org/10.21323/2414-438X-2023-8-4-289-301



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

109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru

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