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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.5, No.4

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

Publishing Date: 2020-12-30

  1. The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions

    Authors: A. N. Ivankin N. L. Vostrikova O. N. Krasulya E. V. Kazakova A. V. Kulikovskii A. S. Knyazeva

  2. The methodology of food design. Part 1. The individual aspect

    Authors: A. Yu. Prosekov

  3. Foodborne viruses — an emerging pathogens

    Authors: B. Velebit

  4. Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products

    Authors: N. V. Rudometova I. S. Kim

  5. A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

    Authors: A. G. Belozerov Y. M. Berezovskiy I. A. Korolev T. A. Sarantsev

  6. Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020

    Authors: V. Yu. Kornienko