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Issue | Title | |
Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) similar documents |
Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
"... The development of protein ingredients based on the composites from secondary collagen-containing ..." | ||
Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
"... during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were ..." | ||
Vol 9, No 4 (2024) | Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning | Abstract similar documents |
A. M. Ramadhani, T. Suryati, A. Apriantini | ||
"... and high fat content of the meat. The beef was seasoned with torch ginger flower as one of ingredients ..." | ||
Vol 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) similar documents |
N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
"... 34% (sample 1) or 17% (sample 2) beef broth with 70% water-ethanol extract of yellow onion peels ..." | ||
Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
I. V. Kaltovich, O. V. Dymar | ||
"... : beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content ..." | ||
Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) similar documents |
B. Budianto, Z. O. Feri, A. Suparmi | ||
"... . Cosmos caudatus Kunth extract showed the highest effectiveness in degrading beef proteins in the zone ..." | ||
Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Eng) similar documents |
A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
"... the influence of animal proteins (beef and pork) on the physico-chemical and functional properties before ..." | ||
1 - 7 of 7 Items |
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