Том 4, № 4 (2019)

Теория и практика переработки мяса
Teoriâ i praktika pererabotki mâsa

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

eng | рус

Preview

Теория и практика переработки мяса

Расширенный поиск

Архив

Том 4, № 4 (2019)

Скачать выпуск PDF ()

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

A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect

A. Gerasimov, B. Bazhenova, S. Zhamsaranova, Yu. Zabalueva, N. Zambulaeva, A. Burkhanova

PDF (Eng)

4-11 729

Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

I. Chernukha, N. Mashentseva, D. Afanasev, N. Vostrikova

PDF (Eng)

12-16 1058

Products of chemical reactions that occur during high-temperature heat treatment of the meat products

D. Utyanov, A. Kulikovskii, N. Vostrikova, O. Kuznetsova

PDF (Eng)

17-22 797

Detection of soybean by real-time PCR in the samples subjected to deep technological processing

K. Kurbakov, E. Konorov, V. Zhulinkova, M. Minaev

PDF (Eng)

23-27 839

Thawing process calculation of egg ingredients particles in minced meat

V. Agafonychev, V. Makhonina

PDF (Eng)

28-32 739

Creative Commons License

Контент доступен под лицензией Creative Commons Attribution 4.0 License.

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

109316, Москва, ул. Талалихина, 26
Федеральный научный центр пищевых систем
им. В.М. Горбатова РАН
тел.: +7(495) 676-9511 доб 300
e-mail: a.zakharov@fncps.ru

создано и поддерживается NEICON
(лаборатория Elpub)