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Issue | Title | |
Vol 4, No 3 (2019) | SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY | Abstract PDF (Eng) similar documents |
Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva | ||
"... of pork and beef were selected as meat raw materials. To determine the optimal and reproducible method ..." | ||
Vol 4, No 3 (2019) | THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Eng) similar documents |
Irina V. Agafonkina, Igor A. Korolev, Taras A. Sarantsev | ||
"... during the process of thermal denaturation of muscle proteins of pork, beef, chicken and turkey were ..." | ||
Vol 4, No 1 (2019) | STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING | Abstract PDF (Eng) similar documents |
Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik | ||
"... Visualization of changes in shape and size of the frozen residue during the thawing of ground pork ..." | ||
Vol 4, No 3 (2019) | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION | Abstract PDF (Eng) similar documents |
Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova | ||
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