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Theory and practice of meat processing

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Vol 4, No 3 (2019) METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM Abstract  PDF (Eng)  similar documents
Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev
 
Vol 5, No 4 (2020) Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products Abstract  PDF (Eng)  similar documents
N. V. Rudometova, I. S. Kim
"... chromatography method for the Red rice identification was proposed. The content of Red rice in the extracts ..."
 
Vol 4, No 4 (2019) Detection of soybean by real-time PCR in the samples subjected to deep technological processing Abstract  PDF (Eng)  similar documents
K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev
"... foods) is subjected to strong degradation, which makes the PCR-based food components identification more ..."
 
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