Том 5, № 2 (2020)

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 5, № 2 (2020)

Скачать выпуск PDF (English)

https://doi.org/10.21323/2414-438X-2020-5-2

An effect of anti-stress feed additives on broiler productivity and meat quality

E. Miftakhutdinova, S. Tikhonov, N. Tikhonova, R. Timakova

PDF (Eng)

4-11 1012

Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides

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

PDF (Eng)

12-19 1352

Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes

M. Selionova, V. Plakhtyukova

PDF (Eng)

20-25 817

Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

A. Maksimenko, A. Lyude, A. Semenova, A. Dydykin, T. Nishiumi

PDF (Eng)

26-38 1639

An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs

A. Semenova, A. Sinichkina, I. Kozyrev, T. Mittelstein

PDF (Eng)

39-44 783

The electrohydraulic method for meat tenderization and curing

N. Ermoshin, S. Romanchikov, O. Nikolyuk

PDF (Eng)

45-49 796

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)