Vol 4, No 2 (2019)

https://doi.org/10.21323/2414-438X-2019-4-2

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Table of Contents

RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS PDF (Eng)
Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova 4-13
TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS PDF (Eng)
Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya 14-19
DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS PDF (Eng)
Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy 20-26
TO THE QUESTION ABOUT MEAT FREEZING. REVIEW PDF (Eng)
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina 27-31


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