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| Issue | Title | |
| Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
| Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
| "... ratio in meat. The values of effective specific heat capacity in the temperature range from 20 °C to 90 ..." | ||
| Vol 4, No 1 (2019) | PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS | Abstract PDF (Eng) similar documents |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii | ||
| Vol 3, No 4 (2018) | THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT | Abstract PDF (Eng) similar documents |
| Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova | ||
| "... in beef under various heat treatment conditions. More than 120 volatile substances are identified ..." | ||
| Vol 3, No 3 (2018) | PERSPECTIVE WAYS THE USE OF BY-PRODUCTS | Abstract PDF (Eng) similar documents |
| Viktoriya V. Nasonova | ||
| Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Eng) similar documents |
| Josef Kameník, Marta Dušková | ||
| Vol 6, No 1 (2021) | The effect of essential oils on quality and safety parameters of meat during its storage | Abstract PDF (Eng) similar documents |
| A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich | ||
| "... , which correlates with the data obtained in research of the specific electrical conductivity in water ..." | ||
| Vol 5, No 4 (2020) | A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization | Abstract PDF (Eng) similar documents |
| A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev | ||
| "... of the experiments on determination of values of heat capacity and phase transition enthalpy in beef with different ..." | ||
| Vol 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Eng) similar documents |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| Vol 4, No 4 (2019) | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect | Abstract PDF (Eng) similar documents |
| A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova | ||
| "... of total antioxidant content in the minced meat. Subsequent heat treatment of semi-finished minced meat ..." | ||
| 1 - 9 of 9 Items | ||
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