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| Issue | Title | |
| Vol 11, No 1 (2026) | Tissues chemical composition and quality in broiler chickens when using an adaptogenic complex | Abstract PDF (Eng) similar documents |
| N. V. Bogoluybova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, Ju. A. Bogolyubova, M. V. Pavlova | ||
| "... and bone tissues, as well as on the quality and process characteristics of the broiler chickens breast ..." | ||
| Vol 11, No 1 (2026) | Analysis of promising electrophysical methods for food products thawing | Abstract PDF (Eng) similar documents |
| G. A. Belozerov, A. G. Donetskikh, A. G. Belozerov | ||
| "... on application of innovative food thawing methods and their impact on quality of the food product. The thawing ..." | ||
| Vol 11, No 2 (2026) | Dietary cinnamon and clay effects on growth, meat quality, and bones in broilers | Abstract PDF (Eng) similar documents |
| Z. A. Gaid, S. K. Chabane, Y. Kasmi, B. Hamad, L. Hadef, O. Bennoune | ||
| "... powder and clay (kaolin or marl) on growth performance, carcass traits, meat quality, and tibial ..." | ||
| 1 - 3 of 3 Items | ||
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