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| Issue | Title | |
| 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 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 ..." | ||
| 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 ..." | ||
| 1 - 3 of 3 Items | ||
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