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| Issue | Title | |
| 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 | ||
| Vol 7, No 2 (2022) | Raman spectroscopic techniques for meat analysis: A review | Abstract PDF (Eng) similar documents |
| V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin | ||
| Vol 8, No 4 (2023) | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects | Abstract PDF (Eng) similar documents |
| I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev | ||
| "... of meat products is presented below. This review also represents characteristics of methods ..." | ||
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| "... The aim of the study was to investigate the transformation of meat product’s proteins from pig ..." | ||
| Vol 10, No 2 (2025) | Evaluating the infrared technique as a novel drying method of the turkish pastirma | Abstract PDF (Eng) similar documents |
| S. G. Batman, O. Sipahioğlu, H. Yetim | ||
| "... Pastirma, a traditional dry-cured meat product from Turkey, is manufactured after a long drying ..." | ||
| Vol 9, No 2 (2024) | Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products | Abstract PDF (Eng) similar documents |
| M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov | ||
| "... buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery system ..." | ||
| Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) similar documents |
| A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
| "... were used as flavoring additives (FA). To assess the effect of composition of meat product recipe ..." | ||
| 1 - 7 of 7 Items | ||
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