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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.4, No.3

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

Publishing Date: 2019-09-30

  1. ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS

    Authors: Irina M. Chernukha Anastasiya G. Akhremko

  2. SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY

    Authors: Kirill I. Spiridonov Victoria V. Nasonova Elena K. Tunieva

  3. DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING

    Authors: Andrey B. Lisitsyn Irina M. Chernukha Marina A. Nikitina

  4. THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY

    Authors: Irina V. Agafonkina Igor A. Korolev Taras A. Sarantsev

  5. MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

    Authors: Anastasiia A. Semenova Tatiana G. Kuznetsova Victoria V. Nasonova Roman V. Nekrasov Nadezhda V. Bogolyubova

  6. METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM

    Authors: Irina M. Chernukha Natal'ya L. Vostrikova Daniil V. Khvostov Elena A. Zvereva Nadezhda A. Taranova Anatoly V. Zherdev