Том 5, № 3 (2020)

Теория и практика переработки мяса
Teoriâ i praktika pererabotki mâsa

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

eng | рус

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Теория и практика переработки мяса

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Том 5, № 3 (2020)

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https://doi.org/10.21323/2414-438X-2020-5-3

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

E. Kryuchenko, Yu. Kuzlyakina, V. Zamula, I. Chernukha

PDF (Eng)

4-11 822

A system approach to simulation of individual food products

A. Lisitsyn, I. Chernukha, M. Nikitina

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12-17 744

Study of the functional product’s protein compounds digestion features

E. Vasilevskaya, A. Akhremko, E. Polishchuk, L. Fedulova

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18-21 704

The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment

I. Stefanova, L. Shakhnazarova, A. Klimenkova, I. Sorokina

PDF (Eng)

22-27 794

Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples

K. Kurbakov, V. Zhulinkova, M. Minaev

PDF (Eng)

28-31 627

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

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