Vol 3, No 4 (2018)

Vol 3, No 4 (2018)

https://doi.org/10.21323/2414-438X-2018-3-4

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Table of Contents

COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW	PDF (Rus) PDF (Eng)
Igor B. Tomasevic	4-15

THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS	PDF (Rus) PDF (Eng)
Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova	16-22

IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN	PDF (Rus) PDF (Eng)
Elena V. Zajko, Dagmara S. Bataeva	23-31

APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE	PDF (Rus) PDF (Eng)
Irina M. Chernukha, Anastasiya G. Akhremko	32-37

THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT	PDF (Rus) PDF (Eng)
Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova	38-48

THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT	PDF (Eng) PDF (Rus)
Olga N. Orlova, Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, Ludmila V. Krichun	49-57

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