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Issue | Title | |
Vol 3, No 3 (2018) | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME | Abstract PDF (Eng) similar documents |
Irina M. Chernukha, Anastasiya G. Akhremko | ||
"... The paper presents the studies on the autolytic transformations in pork and beef samples ..." | ||
Vol 1, No 1 (2016) | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT | Abstract PDF (Eng) similar documents |
M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky | ||
"... Abstract The effect of conventional and shock freezing on thaw drip loss and firmness of beef ..." | ||
Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Eng) similar documents |
I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
"... Technological properties were studied for chilled beef of different classes concerning the color ..." | ||
Vol 2, No 4 (2017) | CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS | Abstract PDF (Eng) similar documents |
D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko | ||
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 5, No 4 (2020) | A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization | Abstract PDF (Eng) similar documents |
A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev | ||
"... The paper proposes a model for the process of free moisture crystallization in beef within ..." | ||
Vol 1, No 4 (2016) | RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF | Abstract PDF (Eng) similar documents |
V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov | ||
Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) similar documents |
M. Abd Elgadir, A. A. Mariod | ||
"... The objective of this research is to evaluate quality properties and storage stability of beef ..." | ||
Vol 6, No 4 (2021) | New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers | Abstract PDF (Eng) similar documents |
R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi | ||
"... a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase ..." | ||
Vol 1, No 2 (2016) | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF | Abstract PDF (Eng) similar documents |
M. A. Dibirasulaev, G. A. Belozerov, D. M. Dibirasulaev, D. E. Orlovsky | ||
"... . Chizhov as applied to beef in the temperature range of –1°С to –30 °С was carried out. It was shown ..." | ||
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