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Theory and practice of meat processing

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For citations:

Semenova A.A., Kuznetsova T.G., Seliverstova O.A., Salikova M.N., Spirina M.E., Bukhteeva Yu.M. Improving the functional and technological properties of minced pork using a proteolytic enzyme. Theory and practice of meat processing. 2024;9(3):212-219. https://doi.org/10.21323/2414-438X-2024-9-3-212-219



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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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