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| Issue | Title | |
| Vol 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Eng) similar documents |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| "... В работе исследованы особенности формирования структуры колбасных изделий в процессе варки ..." | ||
| Vol 2, No 3 (2017) | MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS | Abstract PDF (Eng) similar documents |
| Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn | ||
| "... (ЖСС) способностей в фарше для колбасных изделий с использованием соевого изолированного белка ..." | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
| V. N. Makhonina, V. P. Agafonychev | ||
| "... ассортимента данных продуктов питания с допускаемым введением в рецептуры колбасных фаршей нетрадиционных ..." | ||
| Vol 1, No 1 (2016) | STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL | Abstract PDF (Eng) similar documents |
| A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova | ||
| "... производстве для выработки колбасных изделий и другой мясной продукции. Эффективное измельчение замороженного ..." | ||
| Vol 2, No 2 (2017) | INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović | ||
| "... , имеющий структуру, схожую с жирами, он имеет нейтральный вкус и запах, и не оказывает влияния на аромат ..." | ||
| 1 - 5 of 5 Items | ||
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