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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.3, No.3

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

Publishing Date: 2018-09-30

  1. THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK

    Authors: Oksana A. Kovaleva Katherine M. Zdrabova

  2. BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW

    Authors: Marina I. Baburina Natal'ya L. Vostrikova Andrew N. Ivankin Aleksandr N. Zenkin

  3. INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION

    Authors: Ekaterina A. Lukinova Elena A. Kotenkova Ekaterina K. Polischuk

  4. METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS

    Authors: Natal'ya L. Vostrikova Irina M. Chernukha Daniil V. Khvostov

  5. COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME

    Authors: Irina M. Chernukha Anastasiya G. Akhremko

  6. PERSPECTIVE WAYS THE USE OF BY-PRODUCTS

    Authors: Viktoriya V. Nasonova

  7. IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS

    Authors: Tatiana M. Giro Ivan F. Gorlov Marina I. Slozhenkina Sergey V. Kozlov Nogman V. Tasmuchanov

  8. MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION

    Authors: Marina A. Nikitina Irina M. Chernukha