Archived Papers for Journal
Theory and practice of meat processing >>
Vol.7, No.1
Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Publishing Date: 2022-03-30
- Dioxins and dioxin-like compounds in meat and meat productsAuthors: E. Aoudeh E. Oz M. R. Khan F. Oz
- Scientific challenges in modeling mastication of meat using engineering toolsAuthors: I. V. Djekic
- Shockwave effects in the technology of meat raw material processingAuthors: N. A. Gorbunova
- Influence of preslaughter stress on poultry meatAuthors: O. A. Kudryashova L. S. Kudryashov
- Comparison of the proteomic profile of pork byproducts during their storageAuthors: A. G. Akhremko V. V. Nasonova M. E. Spirina N. N. Godswill
- Methods for nonparametric statistics in scientific research. Overview. Part 2Authors: M. A. Nikitina I. M. Chernukha
- Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technologyAuthors: E. V. Litvinova E. I. Titov S. N. Kidyaev A. Yu. Sokolov V. L. Lapshina
- Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone pasteAuthors: B. K. Kabdylzhar A. K. Kakimov Zh. S. Yessimbekov G. V. Gurinovich A. K. Suychinov