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| Issue | Title | |
| Vol 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
| "... This article analyses the nutritional value of meat pate produced with the addition of meat ..." | ||
| Vol 3, No 3 (2018) | PERSPECTIVE WAYS THE USE OF BY-PRODUCTS | Abstract PDF (Eng) similar documents |
| Viktoriya V. Nasonova | ||
| Vol 1, No 1 (2016) | NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT | Abstract PDF (Eng) similar documents |
| Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova | ||
| "... Abstract The article presents the results of the study on nutritional value of the uncooked ..." | ||
| Vol 8, No 2 (2023) | Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass | Abstract PDF (Eng) similar documents |
| B. K. Kabdylzhar, A. K. Kakimov, A. K. Suychinov, G. V. Gurinovich, Z. S. Yessimbekov | ||
| Vol 2, No 4 (2017) | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS | Abstract PDF (Eng) similar documents |
| V. N. Makhonina, V. P. Agafonychev | ||
| Vol 1, No 1 (2016) | ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS | Abstract PDF (Eng) similar documents |
| T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov | ||
| "... after ovariectomy contributed to obtaining higher nutritional value of meat. ..." | ||
| 1 - 6 of 6 Items | ||
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