Preview

User

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

Theory and practice of meat processing

Advanced search
Fullscreen

For citations:

Ishevskiy A.L., Davydov I.A. FREEZING AS A METHOD OF FOOD PRESERVATION. Theory and practice of meat processing. 2017;2(2):43-59. https://doi.org/10.21323/2414-438X-2017-2-2-43-59

Views: 990


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

supported by NEICON (Elpub lab)