PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN | Bazhenovа | 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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Bazhenovа B.A., Danilov A.М. PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN. Theory and practice of meat processing. 2017;2(4):62-75. https://doi.org/10.21323/2414-438X-2017-2-4-62-75

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

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About the Authors

B. A. Bazhenovа
East-Siberian State University of Technology and Management
Russian Federation

Bayana A. Bazhenovа — doctor of technical Sciences, docent, Professor of the Department «Technology of meat and canned products».

670013, Ulan-Ude, Klyuchevskaya str., 40в, tel: +7–902–454–21–46

A. М. Danilov
East-Siberian State University of Technology and Management
Russian Federation

Andrey М. Danilov — postgraduate student of the Department «Technology of meat and canned products».

670013, Ulan-Ude, Klyuchevskaya str., 40в, tel: +7–902–163–95–27

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