Showing 1 - 20 results of 79 for search '"Теория и практика переработки мяса"', query time: 0.04s Refine Results
  1. 1
    Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes

    Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes by M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud

    Published 2024-01-01
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  2. 2
    THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT

    THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT by Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova

    Published 2018-12-01
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  3. 3
    DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

    DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS by Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy

    Published 2019-07-01
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  4. 4
    APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE

    APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE by Irina M. Chernukha, Anastasiya G. Akhremko

    Published 2018-12-01
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  5. 5
    RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY

    RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY by A. Y. Prosekov, O. V. Kriger

    Published 2016-10-01
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  6. 6
    Contribution of some immunological and metabolic factors to formation of piglets’ post-vaccination immunity

    Contribution of some immunological and metabolic factors to formation of piglets’ post-vaccination immunity by M. A. Derkho, P. V. Burkov, P. N. Shcherbakov, M. B. Rebezov, K. V. Stepanova, A. N. M. Ansori

    Published 2022-10-01
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  7. 7
    Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (<i>Rhynchophorus phoenicis</i>) as influenced by thermal processing methods

    Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (<i>Rhynchophorus phoenicis</i>) as influenced by thermal processing methods by E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda

    Published 2024-01-01
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  8. 8
    Risk identification and assessment in production of meat product packaging

    Risk identification and assessment in production of meat product packaging by Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva

    Published 2021-04-01
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  9. 9
    Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples

    Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples by K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev

    Published 2020-10-01
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  10. 10
    STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL

    STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL by A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova

    Published 2016-06-01
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  11. 11
    Camel meat perception and the factors influencing its consumption willingness among Algerian consumers

    Camel meat perception and the factors influencing its consumption willingness among Algerian consumers by B. Hamad, L. Hadef, S. Amara

    Published 2025-01-01
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  12. 12
    ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE

    ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STOR... by V. B. Krylova, T. V. Gustova

    Published 2016-10-01
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  13. 13
    Comparative proteomic study of pig muscle proteins during growth and development of an animal

    Comparative proteomic study of pig muscle proteins during growth and development of an animal by A. G. Akhremko, E. S. Vetrova

    Published 2022-01-01
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  14. 14
    The effect of magnetic and electric fields on the processes of food freezing

    The effect of magnetic and electric fields on the processes of food freezing by G. A. Belozerov, A. G. Belozerov, A. V. Konnov

    Published 2023-10-01
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  15. 15
    An effect of food additives on microbiome

    An effect of food additives on microbiome by V. Yu. Kornienko, M. Yu. Minaev

    Published 2021-10-01
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  16. 16
    THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO

    THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO by A. S. Dydykin, M. Yu. Minaev, G. S. Tolmacheva, A. A. Musatova

    Published 2017-04-01
    “…Теория и практика переработки мяса…”
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  17. 17
    Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review

    Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review by T. V. Gustova

    Published 2022-10-01
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  18. 18
    COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES

    COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES by I. Nastasijevic, B. Lakicevic, Z. Petrovic

    Published 2018-01-01
    “…Теория и практика переработки мяса…”
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  19. 19
    RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF

    RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF by V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov

    Published 2016-12-01
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  20. 20
    Sensory testing and quality maintenance of hamburgers containing soybean meat

    Sensory testing and quality maintenance of hamburgers containing soybean meat by F. Fujisawa, H. Seki

    Published 2024-10-01
    “…Теория и практика переработки мяса…”
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