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Theory and practice of meat processing

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For citations:

Kral M., Honzirkova K., Pospiech M., Tremlova B., Zdarsky M. THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT. Theory and practice of meat processing. 2016;1(1):6-9. https://doi.org/10.21323/2114-441X-2016-1-06-09



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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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