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Теория и практика переработки мяса

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Том 8, № 3 (2023)
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https://doi.org/10.21323/2414-438X-2023-8-3

Modern forms of iodine-containing food components
A. Dydykin, Yu. Zubarev, E. Logunova, Yu. Kuzlyakina
PDF (Eng)
172-182 730
Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour
A. Suychinov, G. Zhumanova, I. Mironova, E. Akhmadullina, N. Kadirov, Z. Galiyeva, O. Neverova
PDF (Eng)
183-190 709
Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs
A. Semenova, V. Pchelkina, V. Nasonova, S. Loskutov, N. Bogolyubova, R. Nekrasov, A. Motovilina, Yu. Bogdanova
PDF (Eng)
191-202 486
Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators
A. Donetskikh
PDF (Eng)
203-211 512
Microalgae as alternative proteins for the sustainable food industry: A review
E. Son, K. Kwon
PDF (Eng)
212-219 745
Comparative antioxidant effect of ascorbic acid and rosemary extract
E. Tunieva, V. Nasonova, N. Revutskaya
PDF (Eng)
220-226 580
The effect of magnetic and electric fields on the processes of food freezing
G. Belozerov, A. Belozerov, A. Konnov
PDF (Eng)
227-236 682
Nonparametric statistics. Part 3. Correlation coefficients
M. Nikitina, I. Chernukha
PDF (Eng)
237-251 1025
Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions
N. Nikolaev, V. Kornienko
PDF (Eng)
252-261 571


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

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