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Theory and practice of meat processing

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Vol 6, No 2 (2021) Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS Abstract  PDF (Eng)  similar documents
D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin
 
Vol 4, No 4 (2019) Products of chemical reactions that occur during high-temperature heat treatment of the meat products Abstract  PDF (Eng)  similar documents
D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova
 
Vol 6, No 3 (2021) The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. Abstract  PDF (Eng)  similar documents
O. V. Zinina, S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, A. S. Knyazeva
 
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