Showing 1 - 20 results of 294 for search '"Теория и практика переработки мяса"', query time: 0.06s 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
    Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes

    Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes by M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud

    Published 2024-01-01
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  3. 3
    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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  4. 4
    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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  5. 5
    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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  6. 6
    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
    “…Теория и практика переработки мяса…”
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  7. 7
    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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  8. 8
    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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  9. 9
    Comparative antioxidant effect of ascorbic acid and rosemary extract

    Comparative antioxidant effect of ascorbic acid and rosemary extract by E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya

    Published 2023-10-01
    “…Теория и практика переработки мяса…”
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  10. 10
    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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  11. 11
    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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  12. 12
    Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

    Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification by V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan

    Published 2024-10-01
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  13. 13
    Evaluating the effect of various types of disinfectants on bacterial biofilms

    Evaluating the effect of various types of disinfectants on bacterial biofilms by Yu. K. Yushina, N. A. Nasyrov, E. V. Zaiko, M. A. Grudistova, M. D. Reshchikov

    Published 2023-07-01
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  14. 14
    Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation

    Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation by E. A. Apata, O. O. Olaleye, O. A. Apata, M. T. Olugbemi, A. B. Omojola

    Published 2023-07-01
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  15. 15
    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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  16. 16
    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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  17. 17
    Gas discharge visualization as a promising tool for meat analysis during its storage

    Gas discharge visualization as a promising tool for meat analysis during its storage by A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava, I. I. Andreeva, S. N. Baitava

    Published 2025-01-01
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  18. 18
    Economic impact of edible offal rejection at El-Qurein slaughterhouse, Egypt

    Economic impact of edible offal rejection at El-Qurein slaughterhouse, Egypt by R. Ras, A. F. A. Mahmoud, A. El-S. E. Hafez, E. E. I. Ghazaly, R. H. M. Shata, A. S. El-tahlawy

    Published 2024-07-01
    “…Теория и практика переработки мяса…”
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  19. 19
    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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  20. 20
    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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