Showing 1 - 20 results of 204 for search '"Теория и практика переработки мяса"', query time: 0.67s Refine Results
  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 by M. V. Zaytseva

    Published 2021-07-01
    “…Теория и практика переработки мяса…”
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  2. 2
    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 by A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova

    Published 2022-10-01
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  3. 3
    STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION

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

    Published 2017-07-01
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  4. 4
    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 by Yu. Balji, M. Knicky

    Published 2022-01-01
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  5. 5
    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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  6. 6
    MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

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

    Published 2019-10-01
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  7. 7
    ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE

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

    Published 2017-10-01
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  8. 8
    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 by N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov

    Published 2021-04-01
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  9. 9
    POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

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

    Published 2020-04-01
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  10. 10
    Raman spectroscopic techniques for meat analysis: A review

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

    Published 2022-07-01
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  11. 11
    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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  12. 12
    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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  13. 13
    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 by D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha

    Published 2022-07-01
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  14. 14
    Review of new technologies used for meat identification

    Review of new technologies used for meat identification by V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev

    Published 2022-07-01
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  15. 15
    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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  16. 16
    THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK

    THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK by Oksana A. Kovaleva, Katherine M. Zdrabova

    Published 2018-09-01
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  17. 17
    Wireless pressure sensor system for fish quality monitoring

    Wireless pressure sensor system for fish quality monitoring by B. Mu, M. A. Nikitina, X. Xiao

    Published 2022-10-01
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  18. 18
    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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  19. 19
    Scientific rationale of ingredients choice for functional fish pastes

    Scientific rationale of ingredients choice for functional fish pastes by A. S. Kupriy, N. I. Dunchenko, E. S. Voloshina

    Published 2021-04-01
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  20. 20
    The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters.

    The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. by O. V. Zinina, S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, A. S. Knyazeva

    Published 2021-10-01
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