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Theory and practice of meat processing

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Vol 6, No 2 (2021) Optimization of protein-lipid comlex by its fatty acid and vitamin composition Abstract  PDF (Eng)  similar documents
B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina
 
Vol 4, No 4 (2019) A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect Abstract  PDF (Eng)  similar documents
A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
 
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
 
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