Archived Papers for Journal
Theory and practice of meat processing >>
Vol.4, No.4
Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Publishing Date: 2019-12-30
- A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effectAuthors: A. V. Gerasimov B. A. Bazhenova S. D. Zhamsaranova Yu. Yu. Zabalueva N. D. Zambulaeva A. D. Burkhanova
- Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat productsAuthors: I. M. Chernukha N. G. Mashentseva D. A. Afanasev N. L. Vostrikova
- Products of chemical reactions that occur during high-temperature heat treatment of the meat productsAuthors: D. A. Utyanov A. V. Kulikovskii N. L. Vostrikova O. A. Kuznetsova
- Detection of soybean by real-time PCR in the samples subjected to deep technological processingAuthors: K. A. Kurbakov E. A. Konorov V. N. Zhulinkova M. Yu. Minaev
- Thawing process calculation of egg ingredients particles in minced meatAuthors: V. P. Agafonychev V. N. Makhonina