Showing 101 - 120 results of 294 for search '"Теория и практика переработки мяса"', query time: 0.07s Refine Results
  1. 101
    METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES

    METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES by Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii

    Published 2018-07-01
    “…Теория и практика переработки мяса…”
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  2. 102
    Influence of preslaughter stress on poultry meat

    Influence of preslaughter stress on poultry meat by O. A. Kudryashova, L. S. Kudryashov

    Published 2022-04-01
    “…Теория и практика переработки мяса…”
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  3. 103
    Lactoferrin: properties and application. A review

    Lactoferrin: properties and application. A review by I. V. Bobreneva, M. V. Rokhlova

    Published 2021-07-01
    “…Теория и практика переработки мяса…”
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  4. 104
    Do insects as feed ingredient affect meat quality?

    Do insects as feed ingredient affect meat quality? by A. Dalle Zotte

    Published 2021-10-01
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  5. 105
    Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

    Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products by A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi

    Published 2020-08-01
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  6. 106
    INTESTINAL DYSBIOSIS, HUMAN HEALTH AND FUNCTIONAL NUTRITION

    INTESTINAL DYSBIOSIS, HUMAN HEALTH AND FUNCTIONAL NUTRITION by I. Yu. Chicherin, I. P. Pogorelsky, I. A. Lundovskikh, I. V. Darmov, M. R. Shabalina

    Published 2018-01-01
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  7. 107
    Effect of <i>Cistus ladaniferus</i> L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration

    Effect of <i>Cistus ladaniferus</i> L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration by L. Mohssen, B. Nouri, A. Khemmouli, Ya. Noui

    Published 2025-07-01
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  8. 108
    THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES

    THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES by I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov

    Published 2016-07-01
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  9. 109
    Microbiological air control of food industry enterprises: Relevance, regulatory documents and research methods

    Microbiological air control of food industry enterprises: Relevance, regulatory documents and research methods by Yu. K. Yushina, D. S. Bataeva, M. D. Reshchikov, M. A. Grudistova, A. A. Makhova, E. V. Zaiko

    Published 2024-07-01
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  10. 110
    Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology

    Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology by E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina

    Published 2022-04-01
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  11. 111
    Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes

    Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes by B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong

    Published 2023-07-01
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  12. 112
    Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat

    Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat by S. Seleshe, E. Seifu, S. W. Kidane

    Published 2022-12-01
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  13. 113
    DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS

    DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS by Elena A.  Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova

    Published 2020-04-01
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  14. 114
    Trophological approach in the development of nutrition theories

    Trophological approach in the development of nutrition theories by A. S. Dydykin, V. S. Zamula, Yu. A. Kuzlyakina, E. V. Kryuchenko

    Published 2022-10-01
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  15. 115
    N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE

    N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE by W. Wang, S. Wang, S. Li

    Published 2022-07-01
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  16. 116
    Chicken egg white — characteristics of its properties and the prospects for functional foods development

    Chicken egg white — characteristics of its properties and the prospects for functional foods development by I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo

    Published 2021-07-01
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  17. 117
    Factors influencingmicrobial transmission in a meat processing plant

    Factors influencingmicrobial transmission in a meat processing plant by B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova

    Published 2021-07-01
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  18. 118
    A review of the irradiation effect on the quality and safety of different types of meat

    A review of the irradiation effect on the quality and safety of different types of meat by H. M. Qadr, N. F. Salih

    Published 2025-01-01
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  19. 119
    The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

    The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions by A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva

    Published 2020-12-01
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  20. 120
    Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products

    Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products by N. V. Rudometova, I. S. Kim

    Published 2020-12-01
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