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)