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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.4, No.4

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

Publishing Date: 2019-12-30

  1. A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect

    Authors: A. V. Gerasimov B. A. Bazhenova S. D. Zhamsaranova Yu. Yu. Zabalueva N. D. Zambulaeva A. D. Burkhanova

  2. Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

    Authors: I. M. Chernukha N. G. Mashentseva D. A. Afanasev N. L. Vostrikova

  3. Products of chemical reactions that occur during high-temperature heat treatment of the meat products

    Authors: D. A. Utyanov A. V. Kulikovskii N. L. Vostrikova O. A. Kuznetsova

  4. Detection of soybean by real-time PCR in the samples subjected to deep technological processing

    Authors: K. A. Kurbakov E. A. Konorov V. N. Zhulinkova M. Yu. Minaev

  5. Thawing process calculation of egg ingredients particles in minced meat

    Authors: V. P. Agafonychev V. N. Makhonina