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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
"... of changes in the content of free amino acids is the most pronounced when using monosodium glutamate ..."
 
Vol 4, No 1 (2019) PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS Abstract  PDF (Eng)  similar documents
Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii
"... of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction ..."
 
Vol 9, No 1 (2024) Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates Abstract  PDF (Eng)  similar documents
N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova
"... and amino acid composition were determined; microelement content analysis, proteomic and microstructural ..."
 
Vol 2, No 2 (2017) MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES Abstract  PDF (Eng)  similar documents
V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan
"... and chemical properties, amino acid and fatty acid compositions of muscle tissue, control slaughter of young ..."
 
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
"... amino acid balance coefficients calculated by the method of NN. Lipatov. It was found that the changes ..."
 
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