Том 6, № 1 (2021)

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https://doi.org/10.21323/2414-438X-2021-6-1

Polymorphism of the gene GDF9 in sheep of Prikatun type of Altai Mountains breedand its correlation with indices of meat rate productivity

M. Selionova, N. Podkorytov

PDF (Eng)

4-9 791

Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials

N. Mezenova, S. Agafonova, O. Mezenova, L. Baidalinova, T. Grimm

PDF (Eng)

10-22 805

Edible insects as a source of alternative protein. A review

N. Gorbunova, A. Zakharov

PDF (Eng)

23-32 1625

Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)

A. Baioumy, T. Abedelmaksoud

PDF (Eng)

33-38 949

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

A. Kakimov, Zh. Yessimbekov, B. Kabdylzhar, A. Suychinov, A. Baikadamova

PDF (Eng)

39-45 1284

Use of iodine and selenium enriched fodder rations for production of fortified young lamb

T. Giro, A. Molchanov, A. Kozin, A. Giro, E. Fat’yanov, V. Svetlov

PDF (Eng)

46-55 580

Risk identification and assessment in production of meat product packaging

Yu. Kuzlyakina, V. Zamula, M. Kochneva

PDF (Eng)

56-65 756

Scientific rationale of ingredients choice for functional fish pastes

A. Kupriy, N. Dunchenko, E. Voloshina

PDF (Eng)

66-77 790

Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma

N. Moskalenko, O. Kudryashova, L. Kudryashov, S. Tikhonov, N. Tikhonova, V. Pestov

PDF (Eng)

78-86 855

Ways of improvement of technological equipment performance

M. Smirnov, G. Abdilova

PDF (Eng)

87-96 798

The effect of essential oils on quality and safety parameters of meat during its storage

A. Shkabrou, V. Raznichenka, L. Kharkevich

PDF (Eng)

97-104 623

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

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