COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

V. B. Krylova; T. V. Gustova

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About the Authors

V. B. Krylova
The V.M. Gorbatov All-Russian Meat Research Institute 109316, Moscow, Talalikhina str., 26 Tel.: 8-495-676-74-01 E-mail: krylova-vniimp@yandex.ru
Russian Federation

doctor of technical sciences, professor, leading research scientist, the chief of the Direction “The technology of canned and extruded food products” of the Department of Sci-entiﬁc Applied and Technological Developments

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

candidate of technical sciences, docent, leading research scientist of the Direction “The technology of canned and extruded food products” of the Department of Scientiﬁc Applied and Technological Developments

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For citation: Krylova V.B., Gustova T.V. COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE. Theory and practice of meat processing. 2017;2(1):37-46. https://doi.org/10.21323/2414-438X-2017-2-1-37-46

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

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