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| Issue | Title | |
| Vol 11, No 1 (2026) | Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer | Abstract PDF (Eng) similar documents |
| A. A. Baioumy, R. M. Mohamed, T. G. Abedelmaksoud | ||
| "... replacers in processed foods. This study evaluated the use of chicken feet meat, a collagen-rich poultry ..." | ||
| Vol 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
| "... -bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was ..." | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) similar documents |
| E. V. Tsaregorodtseva | ||
| "... , by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes ..." | ||
| Vol 11, No 1 (2026) | Tissues chemical composition and quality in broiler chickens when using an adaptogenic complex | Abstract PDF (Eng) similar documents |
| N. V. Bogoluybova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, Ju. A. Bogolyubova, M. V. Pavlova | ||
| "... quality and process properties of the meat were determined. The administration of DHQEC for 34 days of the ..." | ||
| Vol 8, No 2 (2023) | Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, A. K. Suychinov, G. V. Gurinovich, Z. S. Yessimbekov | ||
| "... dynamic development of the industry in modern conditions. The technology for obtaining chicken meat-bone ..." | ||
| Vol 9, No 4 (2024) | Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria | Abstract similar documents |
| J. O. Owheruo, G. I. Edo, P. O. Akpoghelie, A. O. Faturoti, E. F. Isoje, U. A. Igbuku, E. E.A. Oghroro, D. S. Ahmed, E. Yousif, Kh. Zainulabdeen, A. A. Mohammed, A. E.A. Essaghah, H. Umar | ||
| "... meat types (beef, pork, chicken, catfish and snails) consumed in Owhelogbo, community in Isoko Local ..." | ||
| Vol 10, No 4 (2025) | The effect of phytogenic additives on biochemical parameters of broiler chicken tissues. | Abstract PDF (Eng) similar documents |
| M. Ya. Kurilkina, T. A. Klimova, Sh. G. Rakhmatullin, D. G. Deryabin, K. N. Atlanderova, G. K. Duskaev | ||
| "... origin (cinnamaldehyde, quercetin and 7-hydroxycoumarin) on productivity, meat quality and mineral ..." | ||
| 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 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 6, No 1 (2021) | A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials | Abstract PDF (Eng) similar documents |
| A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova | ||
| "... fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral ..." | ||
| 1 - 10 of 10 Items | ||
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