INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS

Nadezhda V. Danilova; Anatoly Yu. Lavrentiev

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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Danilova N.V., Lavrentiev A.Yu. INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS. Theory and practice of meat processing. 2017;2(3):31-38. https://doi.org/10.21323/2414-438X-2017-2-3-31-38

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

Nadezhda V. Danilova
Chuvash State Agricultural Academy
Russian Federation

PhD student, Department of General and Private animal husbandry, Chuvash State Agricultural Academy 428003, Cheboksary, K. Marx str., 29 Tel.: +7–905–197–27–96

Anatoly Yu. Lavrentiev
Chuvash State Agricultural Academy
Russian Federation

doctor of agricultural sciences, do- cent, professor, Department of General and Private animal husbandry, Chuvash State Agricultural Academy 428003, Cheboksary, K. Marx str., 29 Tel.: +7–927–863–23–42

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Theory and practice of meat processing

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