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

V. B. Krylova; T. V. Gustova

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

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

Theory and practice of meat processing

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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

This work is licensed under a Creative Commons Attribution 4.0 License.

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

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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Theory and practice of meat processing

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