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| Issue | Title | |
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated ..." | ||
| Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) similar documents |
| V. P. Agafonychev, V. N. Makhonina | ||
| "... of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white ..." | ||
| Vol 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) similar documents |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| "... properties of minced pork using a proteolytic enzyme of animal origin. Model samples of minced meat were ..." | ||
| Vol 8, No 2 (2023) | The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products | Abstract PDF (Eng) similar documents |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, N. E. Soldatova | ||
| "... . The composition of ingredients and recipes of ready-to-eat products are developed with consideration ..." | ||
| 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 | ||
| "... of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely ..." | ||
| Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) similar documents |
| A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
| "... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
| Vol 6, No 1 (2021) | Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) | Abstract PDF (Eng) similar documents |
| A. A. Baioumy, T. G. Abedelmaksoud | ||
| "... analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days ..." | ||
| Vol 6, No 3 (2021) | Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation | Abstract PDF (Eng) similar documents |
| A. A. Kochetkova, V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova, E. A. Pyrieva | ||
| "... fortification of sausages and minced meat semifinished products are given below. Requirements for fortification ..." | ||
| 1 - 8 of 8 Items | ||
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