STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Tunieva | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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

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Theory and practice of meat processing

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Tunieva E.K., Dederer I. STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY. Theory and practice of meat processing. 2016;1(1):19-24. https://doi.org/10.21323/2414-438X-2016-1-1-19-24

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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

E. K. Tunieva
The V.M. Gorbatov All-Russian Meat Research Institute, Moscow
Russian Federation

PhD in technical sciences, leading research scientist

109316, Moscow, Talalikhina str., 26

Ph: 8 (495) 676-71-11

I. Dederer
Max Rubner Institute (MRI), Kulmbach
Germany

Department of Safety and Quality of Meat, Kulmbach

Dr.-Ing.,

D-95326 Kulmbach, E.-C.-Baumann-Straße, 20

Ph: +49 9221 803 276

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