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| Issue | Title | |
| Vol 10, No 2 (2025) | Identification of priority bacterial groups to optimize sanitary procedures at meat processing plants | Abstract PDF (Eng) similar documents |
| A. A. Makhova, Yu. K. Yushina, E. V. Zaiko, M. A. Grudistova | ||
| "... . Thus, at MPP No. 1, where no preliminary decapitation was performed, a high level of industrial ..." | ||
| Vol 8, No 4 (2023) | Evaluation of approaches to increase the effectiveness of various disinfectants against biofilm communities of different ages | Abstract PDF (Eng) similar documents |
| Yu. K. Yushina, N. A. Nasyrov, E. V. Demkina, E. V. Zaiko, M. D. Reshchikov | ||
| "... ) were exposed to disinfectants with various active ingredients in combination with adjuvants, i. e ..." | ||
| Vol 9, No 1 (2024) | The role of enzymes in the formation of meat and meat products | Abstract PDF (Eng) similar documents |
| D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev | ||
| "... The meat industry is one of the most dynamic and competitive sectors of the food industry ..." | ||
| 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 | ||
| "... of food supply chain, i.e. the production of agricultural raw materials, their collection, processing ..." | ||
| Vol 6, No 2 (2021) | Lactoferrin: properties and application. A review | Abstract PDF (Eng) similar documents |
| I. V. Bobreneva, M. V. Rokhlova | ||
| "... . The reviewed studies show that the use of lactoferrin in the meat industry, especially, in finished meat ..." | ||
| 1 - 5 of 5 Items | ||
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