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| Issue | Title | |
| Vol 11, No 2 (2026) | Experimental study on antibiotics stability to degradation in meat samples upon simulating contamination | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, A. A. Ivanov, А. V. Zherdev | ||
| "... restrictions that regulate the content of antibiotics in foods, mechanisms of their degradation ..." | ||
| Vol 10, No 2 (2025) | Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review | Abstract PDF (Eng) similar documents |
| N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, R. P. Bulgakov, A. V. Zherdev | ||
| "... content of residual amounts of some groups of antibiotics can be reduced by heat treatment of the meat ..." | ||
| Vol 9, No 1 (2024) | Development of a premix based on micellar casein for fortification of meat systems with vitamin A | Abstract PDF (Eng) similar documents |
| N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin | ||
| "... molecules can be in meat emulsions during heat treatment are simulated in vitro. The optimal time ..." | ||
| Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) similar documents |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
| "... . For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably ..." | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Eng) similar documents |
| R. Sakata, S. Takeda, M. Waga | ||
| "... the formation of carboxy myoglobin (COMb) with consequent reddening of the meat. COMb was shown to be heat ..." | ||
| 1 - 5 of 5 Items | ||
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