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| Issue | Title | |
| Vol 4, No 1 (2019) | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW | Abstract PDF (Eng) similar documents |
| Natalia A. Gorbunova | ||
| "... -temperature plasma: high electron energy and high concentration of chemically active excited and charged ..." | ||
| Vol 7, No 3 (2022) | Atmospheric cold plasma technology for meat industry: A bibliometric review | Abstract PDF (Eng) similar documents |
| M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković | ||
| "... uncover the knowledge development in the atmospheric cold plasma technology within the context of meat ..." | ||
| Vol 6, No 1 (2021) | Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma | Abstract PDF (Eng) similar documents |
| N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov | ||
| "... examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma ..." | ||
| Vol 1, No 3 (2016) | ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE | Abstract PDF (Eng) similar documents |
| R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov | ||
| "... with °Ccurrence of ante-mortem technological and slaughter stress in animals. Irradiation of the chicken meat ..." | ||
| Vol 5, No 2 (2020) | The electrohydraulic method for meat tenderization and curing | Abstract PDF (Eng) similar documents |
| N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk | ||
| "... for tenderization of muscle connective tissue and tendons both of chilled (core temperature ..." | ||
| Vol 9, No 4 (2024) | Gas discharge visualization as a promising tool for meat analysis during its storage | Abstract similar documents |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava, I. I. Andreeva, S. N. Baitava | ||
| "... application in the meat industry, since they do not provide sufficient understanding of the processes ..." | ||
| Vol 2, No 4 (2017) | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES | Abstract PDF (Eng) similar documents |
| I. Nastasijevic, B. Lakicevic, Z. Petrovic | ||
| "... Meat is a perishable product with a short shelf life and therefore short selling times. Therefore ..." | ||
| Vol 2, No 3 (2017) | AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS | Abstract PDF (Eng) similar documents |
| Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya | ||
| "... equipment that consisted of the plasma electromagnetic generator based on the self-generating (SG) discharge ..." | ||
| Vol 10, No 1 (2025) | Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef | Abstract PDF (Eng) similar documents |
| E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem | ||
| "... the meat slab was chilled at 4°C for 24 hours before further processing. Nitrite, salt, dextrose and ..." | ||
| 1 - 9 of 9 Items | ||
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