%0 Journal Article
%T THE USE OF BIOTECHNOLOGY TECHNIQUES TO CREATE EMULSIFIED MEAT PRODUCTS OF NEW GENERATION
%A Melnikova, E..
%A Lyutikova, A..
%A Kurchaeva, E..
%A Maksimov, I..
%K trasglutaminase enzyme, plant protein, meat product, biological value.
%J Actual directions of scientific researches of the XXI century: theory and practice
%D 2014
%N 2
%P 4
%I FSBE Institution of Higher Education Voronezh State University of Forestry and Technologies named after G.F. Morozov