Vol 2, No 2 (2017)

https://doi.org/10.21323/2414-438X-2017-2-2

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Table of Contents

INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS PDF (Rus) PDF (Eng)
Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović 4-13
QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS PDF (Rus) PDF (Eng)
S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova 14-22
FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES PDF (Rus) PDF (Eng)
A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina 23-36
STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION PDF (Rus) PDF (Eng)
V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh 37-42
FREEZING AS A METHOD OF FOOD PRESERVATION PDF (Rus) PDF (Eng)
A. L. Ishevskiy, I. A. Davydov 43-59
TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES PDF (Rus) PDF (Eng)
I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn 60-68
MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES PDF (Rus) PDF (Eng)
V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan 69-79


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