Preview

Theory and practice of meat processing

Advanced search
Fullscreen

For citation:


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. (In Russ.) https://doi.org/10.21323/2414-438X-2016-1-1-19-24

Views: 71


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


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