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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.5, No.1

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

Publishing Date: 2020-03-30

  1. ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT

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

  2. POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

    Authors: Nataliya A. Gorbunova

  3. RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT

    Authors: Irina A. Prokopenko

  4. CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE

    Authors: Yuriy M. Berezovskiy Igor A. Korolev Taras A. Sarantsev

  5. DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS

    Authors: Elena A. Miftahutdinova Sergey L. Tikhonov Natal'ya V. Tikhonova

  6. A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE

    Authors: Konstantin A. Lehukov Sergei S. Tsikin