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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.2, No.2

Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

Publishing Date: 2017-07-14

  1. INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

    Authors: Dragan Vasilev; Vesna Djordjević; Nedjeljko Karabasil; Mirjana Dimitrijević; Zoran Petrović; Branko Velebit; Vlado Teodorović

  2. QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS

    Authors: S. A. Miroshhikov; A. V. Kharlamov; I. V. Markova

  3. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

    Authors: A. B. Lisitsyn; I. M. Chernukha; O. I. Lunina

  4. STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION

    Authors: V. T. Tarasyuk; V. P. Filippovich; A. V. Prokopenko; N. E. Strokova; A. V. Egorkin; A. V. Chasovskikh

  5. FREEZING AS A METHOD OF FOOD PRESERVATION

    Authors: A. L. Ishevskiy; I. A. Davydov

  6. TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES

    Authors: I; V. Kozyrev; T. M. Mittelstein; V. A. Pchelkina; A. B. Lisitsyn

  7. MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES

    Authors: V. N. Pristupa; A. Y. Kolosov; Y. A. Kolosov; O. N. Orlova; L. S. Dmitrieva; V. I. Eroshenko; L. V. Skripnik; D. V. Torosyan