Vol 4, No 3 (2019)

https://doi.org/10.21323/2414-438X-2019-4-3

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Table of Contents

ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS PDF (Eng)
Irina M. Chernukha, Anastasiya G. Akhremko 4-6
SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY PDF (Eng)
Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva 7-10
DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING PDF (Eng)
Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina 11-18
THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY PDF (Eng)
Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev 19-23
MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION PDF (Eng)
Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova 24-31
METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM PDF (Eng)
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev 32-40


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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)