METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS
One of the ways to address the food quality issues facing the industry is the development of standardized and certified methods related to the conduct of in-depth studies of biochemical indicators of quality and safety of meat and meat products. The world laboratory practice in the field of food qua...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2018-09-01
|
| Series: | Teoriâ i Praktika Pererabotki Mâsa |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/96 |