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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.8, No.3

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

Publishing Date: 2023-09-30

  1. Modern forms of iodine-containing food components

    Authors: A. S. Dydykin Yu. N. Zubarev E. I. Logunova Yu. A. Kuzlyakina

  2. Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

    Authors: A. K. Suychinov G. T. Zhumanova I. V. Mironova E. T. Akhmadullina N. N. Kadirov Z. A. Galiyeva O. V. Neverova

  3. Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs

    Authors: A. A. Semenova V. A. Pchelkina V. V. Nasonova S. I. Loskutov N. V. Bogolyubova R. V. Nekrasov A. A. Motovilina Yu. I. Bogdanova

  4. Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators

    Authors: A. G. Donetskikh

  5. Microalgae as alternative proteins for the sustainable food industry: A review

    Authors: E. Son K. H. Kwon

  6. Comparative antioxidant effect of ascorbic acid and rosemary extract

    Authors: E. K. Tunieva V. V. Nasonova N. M. Revutskaya

  7. The effect of magnetic and electric fields on the processes of food freezing

    Authors: G. A. Belozerov A. G. Belozerov A. V. Konnov

  8. Nonparametric statistics. Part 3. Correlation coefficients

    Authors: M. A. Nikitina I. M. Chernukha

  9. Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions

    Authors: N. S. Nikolaev V. N. Kornienko