Theory and practice of meat processing

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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
"... was detected. The main components were derivatives of C6–C24 fatty acids, as well as a significant number ..."
Vol 5, No 3 (2020) The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment Abstract  PDF (Eng)  similar documents
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina
"... The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based ..."
Vol 5, No 2 (2020) Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes Abstract  PDF (Eng)  similar documents
M. I. Selionova, V. R. Plakhtyukova
"... by the calpain (CAPN1) and growth hormone (GH) genes on live weight, fatty acid composition of blood plasma ..."
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