Vol 3, No 1 (2018)

https://doi.org/10.21323/2414-438X-2018-3-1

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Table of Contents

THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS PDF (Rus) PDF (Eng)
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova 4-15
MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW PDF (Rus) PDF (Eng)
Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko 16-28
MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD PDF (Rus) PDF (Eng)
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina 29-45
POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW PDF (Rus) PDF (Eng)
N. A. Gorbunova 46-58
SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY PDF (Rus) PDF (Eng)
Tatyana S. Fofanova 59-68


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