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Теория и практика переработки мяса

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Том 8, № 2 (2023)
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https://doi.org/10.21323/2414-438X-2023-8-2

The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products
M. Aslanova, O. Derevitskaya, A. Dydykin, A. Bero, N. Soldatova
PDF (Eng)
74-84 590
Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass
B. Kabdylzhar, A. Kakimov, A. Suychinov, G. Gurinovich, Z. Yessimbekov
PDF (Eng)
85-92 716
Analysis of agriculture sustainable development in Russia
Yu. Kuzlyakina, V. Zamula, O. Kuznetsova
PDF (Eng)
93-99 581
Comparison of the blood parameters with the chemical composition of the muscle tissue of meat-and-egg chicken
R. Nekrasov, N. Bogolyubova, A. Zelenchenkova, R. Rykov, N. Volkova, A. Vetokh
PDF (Eng)
100-111 457
Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection
Z. AlShaheeb, Z. Thabit, A. Oraibi, A. Baioumy, T. Abedelmaksoud
PDF (Eng)
112-123 634
Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes
B. Bazhenova, S. Leskova, R. Dobretsky, I. Khankhalaeva, D. Shalbuev, B. Kong
PDF (Eng)
124-131 418
Mechanically deboned poultry meat and its role in rational and efficient use of raw materials
V. Gushchin
PDF (Eng)
132-143 784
Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation
E. Apata, O. Olaleye, O. Apata, M. Olugbemi, A. Omojola
PDF (Eng)
144-151 440
Optical-spectroscopic analysis of colorimetric changes in meat during its storage
A. Shkabrou, I. Chernukha, V. Raznichenka, L. Lazovikava
PDF (Eng)
152-161 413
Evaluating the effect of various types of disinfectants on bacterial biofilms
Yu. Yushina, N. Nasyrov, E. Zaiko, M. Grudistova, M. Reshchikov
PDF (Eng)
162-167 569


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

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