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| Issue | Title | |
| 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 N. N. Lipatov. It was found that the changes ..." | ||
| 1 - 5 of 5 Items | ||
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