Vol 2, No 3 (2017)

https://doi.org/10.21323/2414-438X-2017-2-3

Full Issue

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Table of Contents

ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE PDF (Rus) PDF (Eng)
Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko 4-20
MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING PDF (Rus) PDF (Eng)
Elena S. Voloshina, Nina I. Dunchenko 21-30
INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS PDF (Rus) PDF (Eng)
Nadezhda V. Danilova, Anatoly Yu. Lavrentiev 31-38
AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS PDF (Rus) PDF (Eng)
Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya 39-48
THE USE OF TOOLS DENSITOMETRY IN THE QUANTITATIVE COMPUTATIONS OF PROTEIN FRACTIONS PDF (Rus) PDF (Eng)
Natalia L. Vostrikova 49-65
MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS PDF (Rus) PDF (Eng)
Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn 66-78
RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS PDF (Rus) PDF (Eng)
Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova 79-85


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