161 - 180 toradh á dtaispeáint as 276 toradh san iomlán ar an gcuardach '"Теория и практика переработки мяса"', am iarratais: 0.28s Beachtaigh na torthaí
  1. 161
    THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS

    THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS de réir Natalia L. Vostrikova

    Foilsithe / Cruthaithe 2017-10-01
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  2. 162
    Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

    Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles de réir I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko

    Foilsithe / Cruthaithe 2022-01-01
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  3. 163
    Exercising of integrated approach for the specialized meat products development

    Exercising of integrated approach for the specialized meat products development de réir M. A. Aslanova, O. K. Derevitskaya, A. S. Didikin, A. L. Bero, N. E. Soldatova

    Foilsithe / Cruthaithe 2024-10-01
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  4. 164
    NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD

    NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD de réir I. V. Kaltovich, O. V. Dymar

    Foilsithe / Cruthaithe 2016-12-01
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  5. 165
    The effect of essential oils on quality and safety parameters of meat during its storage

    The effect of essential oils on quality and safety parameters of meat during its storage de réir A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich

    Foilsithe / Cruthaithe 2021-04-01
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  6. 166
    Development of an approach to predicting the bioavailability of enteral nutrition products

    Development of an approach to predicting the bioavailability of enteral nutrition products de réir V. V. Kondratenko, E. Yu. Agarkova

    Foilsithe / Cruthaithe 2024-04-01
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  7. 167
    Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

    Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures de réir Yu. M. Berezovsky, I. A. Korolev, T. A. Sarantsev

    Foilsithe / Cruthaithe 2021-10-01
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  8. 168
    ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES

    ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES de réir Dagmara S. Bataeva, Olga V. Sokolova, Elena V. Zajko, Victoria V. Pashkova

    Foilsithe / Cruthaithe 2018-07-01
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  9. 169
    DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING

    DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING de réir Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina

    Foilsithe / Cruthaithe 2019-10-01
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  10. 170
    Optimization of protein-lipid comlex by its fatty acid and vitamin composition

    Optimization of protein-lipid comlex by its fatty acid and vitamin composition de réir B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina

    Foilsithe / Cruthaithe 2021-07-01
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  11. 171
    PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

    PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS de réir Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii

    Foilsithe / Cruthaithe 2019-04-01
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  12. 172
    MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING

    MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING de réir Elena S. Voloshina, Nina I. Dunchenko

    Foilsithe / Cruthaithe 2017-10-01
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  13. 173
    Meat supply chain in the perspective of UN SDGs

    Meat supply chain in the perspective of UN SDGs de réir I. V. Djekic

    Foilsithe / Cruthaithe 2021-10-01
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  14. 174
    CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE

    CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE de réir Yuriy M. Berezovskiy, Igor A.  Korolev, Taras A. Sarantsev

    Foilsithe / Cruthaithe 2020-04-01
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  15. 175
    The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics

    The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics de réir T. M. Giro, L. I. Kovalev, A. V. Kulikovskii, M. A. Kovaleva, A. V. Giro, T. Yu. Isaikina

    Foilsithe / Cruthaithe 2022-12-01
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  16. 176
    Atmospheric cold plasma technology for meat industry: A bibliometric review

    Atmospheric cold plasma technology for meat industry: A bibliometric review de réir M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković

    Foilsithe / Cruthaithe 2022-10-01
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  17. 177
    Assessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipality

    Assessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipality de réir G. G. A. Ahouanse, M. Gbankoto, H. S. Houngbedji, C. F. L. Salifou, I. O. Dotché, S. F. Farougou, G. A. Mensah, I. A. K. Youssao

    Foilsithe / Cruthaithe 2024-04-01
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  18. 178
    Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes

    Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and... de réir M. I. Selionova, V. R. Plakhtyukova

    Foilsithe / Cruthaithe 2020-08-01
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  19. 179
    <i>Salmonella enterica</i> species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection

    <i>Salmonella enterica</i> species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection de réir Z. A. AlShaheeb, Z. A. Thabit, A. G. Oraibi, A. A. Baioumy, T. G. Abedelmaksoud

    Foilsithe / Cruthaithe 2023-07-01
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  20. 180
    USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION

    USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION de réir A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova

    Foilsithe / Cruthaithe 2016-07-01
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