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| Issue | Title | |
| Vol 1, No 4 (2016) | INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT | Abstract PDF (Eng) similar documents |
| E. B. Bitueva, T. V. Biltrikova | ||
| "... Установлено, что включение гомогената редьки черной в модельные фарши из разных видов мяса ..." | ||
| Vol 1, No 1 (2016) | INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL | Abstract PDF (Eng) similar documents |
| V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova | ||
| "... липидной части фаршей из мяса, а также их изменения в результате теплового нагрева мясных композиций ..." | ||
| 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 | ||
| "... и свиных) на физико-химические и функциональные свойства мясных фаршей до и после термической обработки ..." | ||
| Vol 2, No 1 (2017) | ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| E. K. Tunieva, N. A. Gorbunova | ||
| "... , повышает влагосвязывающую способность фарша и увеличивает сроки годности готового продукта. ..." | ||
| 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 ..." | ||
| 1 - 5 of 5 Items | ||
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