Showing 21 - 40 results of 79 for search '"Теория и практика переработки мяса"', query time: 0.07s Refine Results
  1. 21
    A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE

    A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE by Konstantin A. Lehukov, Sergei S. Tsikin

    Published 2020-04-01
    “…Теория и практика переработки мяса…”
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  2. 22
    IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS

    IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS by Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov

    Published 2018-09-01
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  3. 23
    Quality evaluation of fresh camel meat dipped in edible citric acid

    Quality evaluation of fresh camel meat dipped in edible citric acid by M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni

    Published 2025-04-01
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  4. 24
    Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials

    Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials by N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm

    Published 2021-04-01
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  5. 25
    Management of food cold chains traceability amid the COVID‑19 pandemic

    Management of food cold chains traceability amid the COVID‑19 pandemic by N. A. Gorbunova, V. N. Kornienko

    Published 2022-10-01
    “…Теория и практика переработки мяса…”
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  6. 26
    Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef

    Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef by E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem

    Published 2025-04-01
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  7. 27
    Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste

    Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste by B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov

    Published 2022-04-01
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  8. 28
    METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES

    METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES by Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii

    Published 2018-07-01
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  9. 29
    Influence of preslaughter stress on poultry meat

    Influence of preslaughter stress on poultry meat by O. A. Kudryashova, L. S. Kudryashov

    Published 2022-04-01
    “…Теория и практика переработки мяса…”
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  10. 30
    Lactoferrin: properties and application. A review

    Lactoferrin: properties and application. A review by I. V. Bobreneva, M. V. Rokhlova

    Published 2021-07-01
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  11. 31
    Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

    Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products by A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi

    Published 2020-08-01
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  12. 32
    Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology

    Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology by E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina

    Published 2022-04-01
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  13. 33
    Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes

    Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes by B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong

    Published 2023-07-01
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  14. 34
    Chicken egg white — characteristics of its properties and the prospects for functional foods development

    Chicken egg white — characteristics of its properties and the prospects for functional foods development by I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo

    Published 2021-07-01
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  15. 35
    Factors influencingmicrobial transmission in a meat processing plant

    Factors influencingmicrobial transmission in a meat processing plant by B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova

    Published 2021-07-01
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  16. 36
    POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW

    POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW by N. A. Gorbunova

    Published 2018-04-01
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  17. 37
    STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING

    STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING by Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik

    Published 2019-04-01
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  18. 38
    The methodology of food design. Part 1. The individual aspect

    The methodology of food design. Part 1. The individual aspect by A. Yu. Prosekov

    Published 2020-12-01
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  19. 39
    AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES

    AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES by I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina

    Published 2018-01-01
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  20. 40
    Green processing technology of meat and meat products: A review

    Green processing technology of meat and meat products: A review by A. S. El-tahlawy

    Published 2025-04-01
    “…Теория и практика переработки мяса…”
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