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Theory and practice of meat processing

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Vol 5, No 3 (2020) Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev
 
Vol 4, No 4 (2019) Detection of soybean by real-time PCR in the samples subjected to deep technological processing Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev
 
Vol 6, No 1 (2021) Risk identification and assessment in production of meat product packaging Abstract  PDF (Eng)  similar documents
Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva
 
Vol 5, No 3 (2020) Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products Abstract  PDF (Eng)  similar documents
E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha
 
Vol 5, No 3 (2020) The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment Abstract  PDF (Eng)  similar documents
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina
 
Vol 5, No 4 (2020) The methodology of food design. Part 1. The individual aspect Abstract  PDF (Eng)  similar documents
A. Yu. Prosekov
 
Vol 5, No 4 (2020) Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 Abstract  PDF (Eng)  similar documents
V. Yu. Kornienko
 
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 5, No 3 (2020) A system approach to simulation of individual food products Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina
 
Vol 4, No 3 (2019) ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Anastasiya G. Akhremko
"... meat from porcine m. longissimus dorsi by two-dimensional electrophoresis are presented. The most ..."
 
Vol 5, No 2 (2020) Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes Abstract  PDF (Eng)  similar documents
M. I. Selionova, V. R. Plakhtyukova
 
Vol 6, No 1 (2021) Polymorphism of the gene GDF9 in sheep of Prikatun type of Altai Mountains breedand its correlation with indices of meat rate productivity Abstract  PDF (Eng)  similar documents
M. I. Selionova, N. A. Podkorytov
 
Vol 6, No 1 (2021) Ways of improvement of technological equipment performance Abstract  PDF (Eng)  similar documents
M. B. Smirnov, G. B. Abdilova
 
Vol 6, No 1 (2021) Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials Abstract  PDF (Eng)  similar documents
N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm
 
Vol 6, No 1 (2021) Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma Abstract  PDF (Eng)  similar documents
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov
 
Vol 4, No 1 (2019) STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING Abstract  PDF (Eng)  similar documents
Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik
 
Vol 4, No 2 (2019) TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS Abstract  PDF (Eng)  similar documents
Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya
 
Vol 4, No 2 (2019) TO THE QUESTION ABOUT MEAT FREEZING. REVIEW Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
 
Vol 4, No 3 (2019) DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina
 
Vol 5, No 1 (2020) ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT Abstract  PDF (Eng)  similar documents
Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn
 
Vol 5, No 1 (2020) CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE Abstract  PDF (Eng)  similar documents
Yuriy M. Berezovskiy, Igor A.  Korolev, Taras A. Sarantsev
 
Vol 4, No 4 (2019) Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
 
Vol 5, No 2 (2020) An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs Abstract  PDF (Eng)  similar documents
A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein
 
Vol 5, No 4 (2020) A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization Abstract  PDF (Eng)  similar documents
A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev
 
Vol 5, No 2 (2020) Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides Abstract  PDF (Eng)  similar documents
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova
 
Vol 6, No 1 (2021) A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials Abstract  PDF (Eng)  similar documents
A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova
 
Vol 4, No 3 (2019) METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev
 
Vol 6, No 1 (2021) Use of iodine and selenium enriched fodder rations for production of fortified young lamb Abstract  PDF (Eng)  similar documents
T. M. Giro, A. V. Molchanov, A. N. Kozin, A. V. Giro, E. V. Fat’yanov, V. V. Svetlov
"... density coefficient, equal to 3.9, and the cross-sectional area of m. Longissimus dorsi was equal to 13 ..."
 
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