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| Issue | Title | |
| Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) similar documents |
| E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
| 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 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) similar documents |
| Nataliya A. Gorbunova | ||
| "... of 3D printed meat products. ..." | ||
| Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
| A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
| 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 - 5 of 5 Items | ||
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