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Issue | Title | |
Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) similar documents |
E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
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 | ||
Vol 5, No 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Abstract PDF (Eng) similar documents |
Elena A. Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova | ||
"... , including succinic (amber) acid, zinc sulfate, manganese sulfate, copper sulfate, lithium carbonate, L ..." | ||
Vol 5, No 2 (2020) | An effect of anti-stress feed additives on broiler productivity and meat quality | Abstract PDF (Eng) similar documents |
E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova | ||
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 | ||
Vol 5, No 2 (2020) | Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides | Abstract PDF (Eng) similar documents |
I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
Vol 5, No 4 (2020) | Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 | Abstract PDF (Eng) similar documents |
V. Yu. Kornienko | ||
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 | ||
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 | ||
Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) similar documents |
E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
Vol 5, No 3 (2020) | Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples | Abstract PDF (Eng) similar documents |
K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev | ||
Vol 5, No 2 (2020) | An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs | Abstract PDF (Eng) similar documents |
A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein | ||
Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) similar documents |
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
1 - 13 of 13 Items |
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