Preview

User

Not a user? Register with this site Forgot your password?

Theory and practice of meat processing

Advanced search
Fullscreen

For citations:

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



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


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

Processing of personal data
supported by NEICON (Elpub lab)