FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

A. B. Lisitsyn; I. M. Chernukha; O. I. Lunina

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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Lisitsyn A.B., Chernukha I.M., Lunina O.I. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES. Theory and practice of meat processing. 2017;2(2):23-36. https://doi.org/10.21323/2414-438X-2017-2-2-23-36

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

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

doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, Director

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

doctor of technical sciences, professor, corresponding member to the Russian Academy of Sciences, leading research scientist of Experimental clinic — laboratory «Biologically active substances of an animal origin»

O. I. Lunina
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation

candidate of technical sciences, senior research scientist, Department of international scientific and technical cooperation

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Theory and practice of meat processing

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