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| Issue | Title | |
| Vol 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown ..." | ||
| Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Eng) similar documents |
| V. B. Krylova, T. V. Gustova | ||
| "... of muscle tissue destruction in the unregulated storage conditions: microfractures and narrow cross ..." | ||
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