يعرض 1 - 20 نتائج من 276 نتيجة بحث عن '"Теория и практика переработки мяса"', وقت الاستعلام: 0.11s تنقيح النتائج
  1. 1
    Assessment of genotoxic and mutagenic effects of food products by bioassay methods

    Assessment of genotoxic and mutagenic effects of food products by bioassay methods حسب M. V. Zaytseva

    منشور في 2021-07-01
    "…Теория и практика переработки мяса…"
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  2. 2
    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 حسب M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud

    منشور في 2024-01-01
    "…Теория и практика переработки мяса…"
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  3. 3
    Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting

    Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting حسب A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova

    منشور في 2022-10-01
    "…Теория и практика переработки мяса…"
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  4. 4
    STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION

    STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION حسب V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh

    منشور في 2017-07-01
    "…Теория и практика переработки мяса…"
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  5. 5
    Impact of feed supplementation with balsam poplar buds on performance of young bulls

    Impact of feed supplementation with balsam poplar buds on performance of young bulls حسب Yu. Balji, M. Knicky

    منشور في 2022-01-01
    "…Теория и практика переработки мяса…"
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  6. 6
    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 حسب Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova

    منشور في 2018-12-01
    "…Теория и практика переработки мяса…"
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  7. 7
    MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

    MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION حسب Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova

    منشور في 2019-10-01
    "…Теория и практика переработки мяса…"
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  8. 8
    ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE

    ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE حسب Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko

    منشور في 2017-10-01
    "…Теория и практика переработки мяса…"
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  9. 9
    Comparative antioxidant effect of ascorbic acid and rosemary extract

    Comparative antioxidant effect of ascorbic acid and rosemary extract حسب E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya

    منشور في 2023-10-01
    "…Теория и практика переработки мяса…"
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  10. 10
    Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma

    Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma حسب N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov

    منشور في 2021-04-01
    "…Теория и практика переработки мяса…"
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  11. 11
    POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

    POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW حسب Nataliya A. Gorbunova

    منشور في 2020-04-01
    "…Теория и практика переработки мяса…"
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  12. 12
    Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

    Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification حسب V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan

    منشور في 2024-10-01
    "…Теория и практика переработки мяса…"
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  13. 13
    Evaluating the effect of various types of disinfectants on bacterial biofilms

    Evaluating the effect of various types of disinfectants on bacterial biofilms حسب Yu. K. Yushina, N. A. Nasyrov, E. V. Zaiko, M. A. Grudistova, M. D. Reshchikov

    منشور في 2023-07-01
    "…Теория и практика переработки мяса…"
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  14. 14
    Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation

    Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation حسب E. A. Apata, O. O. Olaleye, O. A. Apata, M. T. Olugbemi, A. B. Omojola

    منشور في 2023-07-01
    "…Теория и практика переработки мяса…"
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  15. 15
    Raman spectroscopic techniques for meat analysis: A review

    Raman spectroscopic techniques for meat analysis: A review حسب V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin

    منشور في 2022-07-01
    "…Теория и практика переработки мяса…"
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  16. 16
    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 حسب Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy

    منشور في 2019-07-01
    "…Теория и практика переработки мяса…"
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  17. 17
    Gas discharge visualization as a promising tool for meat analysis during its storage

    Gas discharge visualization as a promising tool for meat analysis during its storage حسب A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava, I. I. Andreeva, S. N. Baitava

    منشور في 2025-01-01
    "…Теория и практика переработки мяса…"
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  18. 18
    Economic impact of edible offal rejection at El-Qurein slaughterhouse, Egypt

    Economic impact of edible offal rejection at El-Qurein slaughterhouse, Egypt حسب R. Ras, A. F. A. Mahmoud, A. El-S. E. Hafez, E. E. I. Ghazaly, R. H. M. Shata, A. S. El-tahlawy

    منشور في 2024-07-01
    "…Теория и практика переработки мяса…"
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  19. 19
    APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE

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

    منشور في 2018-12-01
    "…Теория и практика переработки мяса…"
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  20. 20
    Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs

    Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs حسب D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha

    منشور في 2022-07-01
    "…Теория и практика переработки мяса…"
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