AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS
https://doi.org/10.21323/2414-438X-2017-2-3-39-48
Abstract
About the Authors
Marietta A. AslanovaRussian Federation
candidate of technical sciences, leading research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–96–18
Andrei S. Dydykin
Russian Federation
candidate of technical sciences, docent, Head of the Department of Scientific Applied and Technological Developments, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Тел.: +7–495–676–75–41
Lilija V. Fedulova
Russian Federation
candidate of technical sciences, Head of Experimental clinic — laboratory of biologically active substances of an animal origin, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–92–11
Olga K. Derevitskaya
Russian Federation
candidate of technical sciences, leading research scientist, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 109316, Moscow, Talalikhina str., 26 Tel.: +7–495–676–96–18
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Review
For citations:
Aslanova M.A., Dydykin A.S., Fedulova L.V., Derevitskaya O.K. AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS. Theory and practice of meat processing. 2017;2(3):39-48. https://doi.org/10.21323/2414-438X-2017-2-3-39-48