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Vol 4, No 2 (2019) TO THE QUESTION ABOUT MEAT FREEZING. REVIEW Abstract  PDF (Eng)  similar documents
Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina
"... technologies aimed at the optimizing of the freezing conditions (time, speed), reducing the loss of quality ..."
 
Vol 4, No 2 (2019) DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS Abstract  PDF (Eng)  similar documents
Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy
 
Vol 2, No 2 (2017) TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES Abstract  PDF (Eng)  similar documents
I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn
 
Vol 1, No 4 (2016) RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, I. V. Kozyrev
 
Vol 2, No 3 (2017) MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Elena S. Voloshina, Nina I. Dunchenko
"... Modern methods aimed to ensure the quality of foods require to implement and certify quality ..."
 
Vol 3, No 1 (2018) SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY Abstract  PDF (Eng)  similar documents
Tatyana S. Fofanova
"... of scientific studies aimed at  investigation of an effect of the sous vide technology on changes in  quality ..."
 
Vol 1, No 3 (2016) PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES Abstract  PDF (Eng)  similar documents
N. F. Neburchilova, I. V. Petrunina
"... to the qualitative parameters of the raw material constituent was developed. Quality characteristics of meat products ..."
 
Vol 2, No 1 (2017) PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE Abstract  PDF (Eng)  similar documents
Galia Zamaratskaia, Shengjie  Li
 
Vol 1, No 1 (2016) PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS Abstract  PDF (Eng)  similar documents
A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva
"... reflects its quality, is used. Among these indicators are pH value, water binding and fat holding ..."
 
Vol 2, No 2 (2017) QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS Abstract  PDF (Eng)  similar documents
S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova
 
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
"... of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely ..."
 
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