Vol 3, No 3 (2018)

Vol 3, No 3 (2018)

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

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Table of Contents

THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK	PDF (Rus) PDF (Eng)
Oksana A. Kovaleva, Katherine M. Zdrabova	4-11

BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW	PDF (Rus) PDF (Eng)
Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin	12-26

INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION	PDF (Rus) PDF (Eng)
Ekaterina A. Lukinova, Elena A. Kotenkova, Ekaterina K. Polischuk	27-35

METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS	PDF (Rus) PDF (Eng)
Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov	36-55

COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME	PDF (Rus) PDF (Eng)
Irina M. Chernukha, Anastasiya G. Akhremko	56-63

PERSPECTIVE WAYS THE USE OF BY-PRODUCTS	PDF (Rus) PDF (Eng)
Viktoriya V. Nasonova	64-73

IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS	PDF (Rus) PDF (Eng)
Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov	74-88

MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION	PDF (Rus) PDF (Eng)
Marina A. Nikitina, Irina M. Chernukha	89-98

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