PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN

B. A. Bazhenovа; A. М. Danilov

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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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

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

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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Theory and practice of meat processing

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