Search


Order results by:     
 
Issue Title
 
Vol 1, No 3 (2016) PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES Abstract  PDF (Eng)  similar documents
N. F. Neburchilova, I. V. Petrunina
"... of these resources. The utility of products is determined by a complex of properties that reflect their value in use ..."
 
Vol 1, No 4 (2016) IMPLEMENTATION OF IN VITRO ASSAY FOR EVALUATION OF BIOCORRECTIVE ACTION OF BIOACTIVE SUBSTANCES AN ANIMAL ORIGIN Abstract  PDF (Eng)  similar documents
L. V. Fedulova, E. V. Kashinova, Е. A. Kotenkova
"... , содержащихся в  аорте Sus scrofa, с  применением методов in vitro. Установлено, что среднемолекулярные и ..."
 
Vol 1, No 2 (2016) USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION Abstract  PDF (Eng)  similar documents
A. K. Kakimov, B. B. Kabulov, Zh. S. Yessimbekov, N. A. Kuderinova
"... ,3 is presented. When studying the nutritive and biological value of the protein complex, it was established ..."
 
Vol 1, No 1 (2016) NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT Abstract  PDF (Eng)  similar documents
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova
"... Abstract The article presents the results of the study on nutritional value of the uncooked ..."
 
Vol 2, No 1 (2017) STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF Abstract  PDF (Eng)  similar documents
O. A. Kovaleva, C. M. Zdrabova
"... beef products that contain starter cultures had the high biological value. It was noticed ..."
 
Vol 3, No 3 (2018) PERSPECTIVE WAYS THE USE OF BY-PRODUCTS Abstract  PDF (Eng)  similar documents
Viktoriya V. Nasonova
"... The article describes rationale for using by-products as a source of high-value protein ..."
 
Vol 2, No 4 (2017) THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS Abstract  PDF (Eng)  similar documents
V. N. Makhonina, V. P. Agafonychev
"... of tryptophan to hydroxyproline), the ratio of the energy value and other indicators established for land ..."
 
Vol 1, No 1 (2016) ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS Abstract  PDF (Eng)  similar documents
T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov
"... after ovariectomy contributed to obtaining higher nutritional value of meat. ..."
 
1 - 8 of 8 Items

Search tips:

  • Search terms are case-insensitive
  • Common words are ignored
  • By default articles containing any term in the query are returned (i.e., OR is implied)
  • Make sure that a word exists in an article by prefixing it with +; e.g., +journal +access scholarly academic
  • Combine multiple words with AND to find articles containing all terms; e.g., education AND research
  • Exclude a word by prefixing it with - or NOT; e.g., online -politics or online NOT politics
  • Search for an exact phrase by putting it in quotes; e.g., "open access publishing". Hint: Quoting Chinese or Japanese words will help you to find exact word matches in mixed-language fields, e.g. "中国".
  • Use parentheses to create more complex queries; e.g., archive ((journal AND conference) NOT theses)