Vol 1, No 1 (2016)

https://doi.org/10.2132/2414-438X-2016-1-1

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Table of Contents

THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT PDF (Rus) PDF (Eng)
M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky 6-9
NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT PDF (Rus) PDF (Eng)
Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova 10-18
STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY PDF (Rus) PDF (Eng)
E. K. Tunieva, I. Dederer 19-24
LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING PDF (Rus) PDF (Eng)
Josef Kameník, Marta Dušková 25-31
ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS PDF (Rus) PDF (Eng)
T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov 32-45
STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL PDF (Rus) PDF (Eng)
A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova 46-53
EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY PDF (Rus) PDF (Eng)
V. N. Afonyushkin, K. A. Tabanyukhov, V. S. Cherepushkina, Yu. S. Khomenko, O. P. Tatarchuk 54-61
INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL PDF (Rus) PDF (Eng)
V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova 62-74
PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS PDF (Rus) PDF (Eng)
A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva 75-90


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