Archived Papers for Journal
Theory and practice of meat processing >>
Vol.3, No.3
Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Publishing Date: 2018-09-30
- THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORKAuthors: Oksana A. Kovaleva Katherine M. Zdrabova
- BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEWAuthors: Marina I. Baburina Natal'ya L. Vostrikova Andrew N. Ivankin Aleksandr N. Zenkin
- INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTIONAuthors: Ekaterina A. Lukinova Elena A. Kotenkova Ekaterina K. Polischuk
- METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTSAuthors: Natal'ya L. Vostrikova Irina M. Chernukha Daniil V. Khvostov
- COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOMEAuthors: Irina M. Chernukha Anastasiya G. Akhremko
- PERSPECTIVE WAYS THE USE OF BY-PRODUCTSAuthors: Viktoriya V. Nasonova
- IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODSAuthors: Tatiana M. Giro Ivan F. Gorlov Marina I. Slozhenkina Sergey V. Kozlov Nogman V. Tasmuchanov
- MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITIONAuthors: Marina A. Nikitina Irina M. Chernukha