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| Issue | Title | |
| Vol 10, No 1 (2025) | Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef | Abstract PDF (Eng) similar documents |
| E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem | ||
| "... characteristics of beef cured with ginger powder in brine, in T3 featuring the best-quality and highest (p < 0 ..." | ||
| Vol 9, No 4 (2024) | Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning | Abstract similar documents |
| A. M. Ramadhani, T. Suryati, A. Apriantini | ||
| "... Grilled beef processed with high temperature has the potential to form toxic compounds ..." | ||
| Vol 2, No 4 (2017) | CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS | Abstract PDF (Eng) similar documents |
| D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko | ||
| Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Eng) similar documents |
| I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
| "... Technological properties were studied for chilled beef of different classes concerning the color ..." | ||
| 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 | ||
| "... The paper proposes a model for the process of free moisture crystallization in beef within ..." | ||
| Vol 8, No 3 (2023) | Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour | Abstract PDF (Eng) similar documents |
| A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova | ||
| "... at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition ..." | ||
| 1 - 6 of 6 Items | ||
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