Showing 61 - 79 results of 79 for search '"Теория и практика переработки мяса"', query time: 0.05s Refine Results
  1. 61
    RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT

    RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT by Irina A. Prokopenko

    Published 2020-04-01
    “…Теория и практика переработки мяса…”
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  2. 62
    PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN

    PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN by B. A. Bazhenovа, A. М. Danilov

    Published 2018-01-01
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  3. 63
    An effect of anti-stress feed additives on broiler productivity and meat quality

    An effect of anti-stress feed additives on broiler productivity and meat quality by E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova

    Published 2020-08-01
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  4. 64
    PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE

    PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE by Galia Zamaratskaia, Shengjie  Li

    Published 2017-04-01
    “…Теория и практика переработки мяса…”
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  5. 65
    INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS

    INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS by O. B. Fedotova, D. M. Myalenko

    Published 2016-07-01
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  6. 66
    RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS

    RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS by Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova

    Published 2019-07-01
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  7. 67
    COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW

    COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW by Igor B. Tomasevic

    Published 2018-12-01
    “…Теория и практика переработки мяса…”
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  8. 68
    IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS

    IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS by D. S. Bataeva, M. Yu. Minaev, A. A. Makhova

    Published 2016-12-01
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  9. 69
    Edible insects as a source of alternative protein. A review

    Edible insects as a source of alternative protein. A review by N. A. Gorbunova, A. N. Zakharov

    Published 2021-04-01
    “…Теория и практика переработки мяса…”
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  10. 70
    THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS

    THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS by Andrey V. Pavlov, Andrey I. Rud, Maxim A. Zankevich

    Published 2018-07-01
    “…Теория и практика переработки мяса…”
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  11. 71
    Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

    Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products by I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova

    Published 2019-12-01
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  12. 72
    Strategies for replacing saturated fat in meat products: A review

    Strategies for replacing saturated fat in meat products: A review by E. Son, K. H. Kwon

    Published 2024-01-01
    “…Теория и практика переработки мяса…”
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  13. 73
    Antioxidant effect of nigella oil on heated camel and rabbit meat

    Antioxidant effect of nigella oil on heated camel and rabbit meat by Kh. Rachchad, M. Farh, M. E. Khasmi

    Published 2025-07-01
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  14. 74
    Shockwave effects in the technology of meat raw material processing

    Shockwave effects in the technology of meat raw material processing by N. A. Gorbunova

    Published 2022-04-01
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  15. 75
    THE STUDY OF PROKARYOTIC GENE EXPRESSION

    THE STUDY OF PROKARYOTIC GENE EXPRESSION by Mihail Yu. Minaev, Anzhelika A. Makhova

    Published 2018-07-01
    “…Теория и практика переработки мяса…”
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  16. 76
    THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS

    THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS by Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova

    Published 2018-12-01
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  17. 77
    Exposure assessment to essential elements through the consumption of canned fish in Serbia

    Exposure assessment to essential elements through the consumption of canned fish in Serbia by J. Petrovic, M. Jovetic, M. Štulić, A. Redžepović-Đorđević, D. Vujadinović, I. V. Djekic, I. B. Tomasevic

    Published 2021-10-01
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  18. 78
    The methodology of food design. Part 2. Digital nutritiology in personal food

    The methodology of food design. Part 2. Digital nutritiology in personal food by A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova

    Published 2022-01-01
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  19. 79
    Promotion of cultural heritage — regional and traditional Polish meat products

    Promotion of cultural heritage — regional and traditional Polish meat products by J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej

    Published 2022-01-01
    “…Теория и практика переработки мяса…”
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