ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login
Archived Papers for Journal

Theory and practice of meat processing >>

Vol.1, No.1

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

Publishing Date: 2016-03-25

  1. THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT

    Authors: M. Kral; K. Honzirkova; M. Pospiech; B. Tremlova; M. Zdarsky

  2. NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT

    Authors: Yu. Yu. Zabalueva; B. A. Bazhenova; K. S. Nazimova

  3. STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY

    Authors: E. K. Tunieva; I. Dederer

  4. LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING

    Authors: Josef Kameník; Marta Dušková

  5. ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS

    Authors: T. M. Giro; Zh. G. Egorova; V. S. Avdeenko; A. V. Molchanov

  6. STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL

    Authors: A. B. Lisitsyn; V. I. Ivashov; B. R. Kapovsky; O. E. Kozhevnikova

  7. EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY

    Authors: V. N. Afonyushkin; K. A. Tabanyukhov; V. S. Cherepushkina; Yu. S. Khomenko; O. P. Tatarchuk

  8. INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL

    Authors: V. V. Gushchin; I. L. Stefanova; Yu. N. Krasyukov; L. V. Shakhnazarova

  9. PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS

    Authors: A. B. Lisitsyn; M. A. Nikitina; A. N. Zakharov; E. B. Sus; V. V. Nasonova; L. I. Lebedeva