Investigation of the food safety of lamb meat obtained in ecologically unfavorable territories by Zukhra Apsalikova, Kumarbek Amirkhanov, Svetlana Gaptar, Alima Mukanova, Yelena Yevlampiyeva, Samat Kassymov, Yulia Brait, Assem Spanova, Aleksandra Lipikhina, Kazbek Apsalikov

Subjects: “…meat raw materials…”
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Global Biomaterials Market: Potential Opportunities for Raw Materials of Animal Origin by Marina V. Patshina, Roman A. Voroshilin, Alexey M. Osintsev

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Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products by I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova

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

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USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH by Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Yu., Aleksandrov A.V., Terent`ev A.E., Lazarev V.A.

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THE INFLUENCE OF THE ANGLE OF SHELVE-MOTIVATORS TO INTENSIFY OF THE SALTING PROCESS UNDER DRUM-TUMBLING by Konstantin Vasilievich Kostenko, Andrey Aleksandrovich Bratsikhin, Aleksey Alekseevich Borisenko, Vyacheslav Alekseevich Chernigovskiy

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Metods of adulteration detection of meat products (review article) by I. Oleksiienko, O. Haidei, G. Kyivska, O. Krushelnytska

Subjects: “…meat products, meat raw material, adulteration, laboratory diagnostic, immunological methods, molecular genetically methods, pcr, species distinctive.…”
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