Showing 141 - 160 results of 204 for search '"Теория и практика переработки мяса"', query time: 0.10s Refine Results
  1. 141
    COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

    COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE by V. B. Krylova, T. V. Gustova

    Published 2017-04-01
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  2. 142
    Biotechnological techniques for intensification of protein extraction from the porcine pancreas

    Biotechnological techniques for intensification of protein extraction from the porcine pancreas by E. A. Kotenkova, A. G. Akhremko, E. K. Polishchuk, M. A. Aryuzina, M. E. Spirina

    Published 2022-12-01
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  3. 143
    Detection of soybean by real-time PCR in the samples subjected to deep technological processing

    Detection of soybean by real-time PCR in the samples subjected to deep technological processing by K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev

    Published 2019-12-01
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  4. 144
    BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN

    BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN by N. L. Vostrikova, I. M. Chernukha

    Published 2017-04-01
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  5. 145
    FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

    FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES by A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina

    Published 2017-07-01
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  6. 146
    PERSPECTIVE WAYS THE USE OF BY-PRODUCTS

    PERSPECTIVE WAYS THE USE OF BY-PRODUCTS by Viktoriya V. Nasonova

    Published 2018-09-01
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  7. 147
    Evolution of in vitro digestibility techniques: a systematic review

    Evolution of in vitro digestibility techniques: a systematic review by I. M. Chernukha, A. V. Meliashchenia, I. V. Kaltovich, E. R. Vasilevskaya, M. A. Aryzina, T. M. Smaliak, T. V. Senchenko, L. V. Fedulova

    Published 2022-01-01
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  8. 148
    SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY

    SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY by Tatyana S. Fofanova

    Published 2018-04-01
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  9. 149
    FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS

    FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS by N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev

    Published 2018-01-01
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  10. 150
    Products of chemical reactions that occur during high-temperature heat treatment of the meat products

    Products of chemical reactions that occur during high-temperature heat treatment of the meat products by D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova

    Published 2019-12-01
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  11. 151
    Dioxins and dioxin-like compounds in meat and meat products

    Dioxins and dioxin-like compounds in meat and meat products by E. Aoudeh, E. Oz, M. R. Khan, F. Oz

    Published 2022-04-01
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  12. 152
    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
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  13. 153
    An effect of the recipe composition on minced meat properties

    An effect of the recipe composition on minced meat properties by E. V. Tsaregorodtseva

    Published 2021-07-01
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  14. 154
    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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  15. 155
    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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  16. 156
    Systemic approach in the development of functional foods for various noncommunicable diseases

    Systemic approach in the development of functional foods for various noncommunicable diseases by I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay

    Published 2022-10-01
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  17. 157
    Quality of carcasses and meat from male and female rabbits

    Quality of carcasses and meat from male and female rabbits by S. Sampels, J. Skoglund

    Published 2021-10-01
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  18. 158
    ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS

    ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS by E. K. Tunieva, N. A. Gorbunova

    Published 2017-04-01
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  19. 159
    TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES

    TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES by I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn

    Published 2017-07-01
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  20. 160
    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
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