RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Lisitsyn | 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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Lisitsyn A.B., Kozyrev I.V. RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF. Theory and practice of meat processing. 2016;1(4):51-56. https://doi.org/10.21323/2414-438X-2016-1-4-51-56

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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

A. B. Lisitsyn
V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

Lisitsyn Аndrey Borisovich — doctor of technical sciences, Professor, Academician of RAS, Director,

109316, Moscow, Talalikhina str., 26

I. V. Kozyrev
V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

Kozyrev Ilya Vladimirovich — Department of applied scientific and technological developments, Researcher, Chief of the scientific direction,

109316, Moscow, Talalikhina str., 26

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