Archived Papers for Journal
Theory and practice of meat processing >>
Vol.6, No.3
Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Publishing Date: 2021-09-30
- Do insects as feed ingredient affect meat quality?Authors: A. Dalle Zotte
- The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parametersAuthors: O. V. Zinina S. P. Merenkova K. S. Gavrilova M. B. Rebezov D. A. Utyanov A. S. Knyazeva
- Exposure assessment to essential elements through the consumption of canned fish in SerbiaAuthors: J. Petrovic M. Jovetic M. Štulić A. Redžepović-Đorđević D. Vujadinović I. V. Djekic I. B. Tomasevic
- Comparative study of technologies for extraction of biologically active substances from the raw material of animal originAuthors: E. R. Vasilevskaya M. A. Aryuzina E. S. Vetrova
- Development of regression model of proteins attackability process in meat food (in vitro)Authors: A. S. Pulatov M. A. Nikitina
- Meat supply chain in the perspective of UN SDGsAuthors: I. V. Djekic
- Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypesAuthors: O. N. Orlova V. S. Mkrtichyan L. V. Skrypnik L. V. Krichun
- Quality of carcasses and meat from male and female rabbitsAuthors: S. Sampels J. Skoglund
- An effect of food additives on microbiomeAuthors: V. Yu. Kornienko M. Yu. Minaev
- Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian FederationAuthors: A. A. Kochetkova V. M. Kodentsova V. M. Vorobyeva I. S. Vorobyeva O. A. Vrzhesinskaya E. A. Smirnova V. A. Sarkisyan O. V. Bagryantseva I. V. Kobelkova E. A. Pyrieva
- Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatineAuthors: R. A. Voroshilin
- Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperaturesAuthors: Yu. M. Berezovsky I. A. Korolev T. A. Sarantsev