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Theory and practice of meat processing

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Vol 7, No 1 (2022) Shockwave effects in the technology of meat raw material processing Abstract  PDF (Eng)  similar documents
N. A. Gorbunova
"... acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat ..."
 
Vol 9, No 1 (2024) Assessing the role of meat consumption in human evolutionary changes. A review Abstract  PDF (Eng)  similar documents
N. A. Gorbunova
"... and paleontological evidence indicates that at least about 3 million years ago, hominins increased their meat ..."
 
Vol 7, No 3 (2022) Management of food cold chains traceability amid the COVID‑19 pandemic Abstract  PDF (Eng)  similar documents
N. A. Gorbunova, V. N. Kornienko
"... — a continuous cold chain of perishable food products, including meat products, under the conditions of COVID‑19 ..."
 
Vol 10, No 1 (2025) Assessment of the consumers’ attitude to the alternative meat. Review Abstract  PDF (Eng)  similar documents
N. A. Gorbunova
"... Cultivated meat technology is a new and pretty controversial food technology presented as a method ..."
 
Vol 8, No 1 (2023) Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction Abstract  PDF (Eng)  similar documents
I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov
 
Vol 6, No 1 (2021) Edible insects as a source of alternative protein. A review Abstract  PDF (Eng)  similar documents
N. A. Gorbunova, A. N. Zakharov
 
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