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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.6, No.2

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

Publishing Date: 2021-06-30

  1. Optimization of protein-lipid comlex by its fatty acid and vitamin composition

    Authors: B. A. Bazhenova A. G. Burkhanova Yu. Yu. Zabalueva A. A. Mordovina

  2. Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

    Authors: D. A. Utyanov A. V. Kulikovskii A. S. Knyazeva A. A. Kurzova A. N. Ivankin

  3. Lactoferrin: properties and application. A review

    Authors: I. V. Bobreneva M. V. Rokhlova

  4. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

    Authors: S. M. Novakovic I. V. Djekic M. B. Pesic A. Z. Kostic D. D. Milincic I. В. Tomasevic

  5. The effect of herbal supplements on development of internal organs and chemical composition of broilers muscles

    Authors: A. I. Nufer E. V. Shatskikh

  6. Methods for nonparametric statistics in scientific research. Overview. Part 1

    Authors: M. A. Nikitina I. M. Chernukna

  7. Chicken egg white — characteristics of its properties and the prospects for functional foods development

    Authors: I. L. Stefanova A. Yu. Klimenkova L. V. Shakhnazarova V. K. Mazo

  8. An effect of the recipe composition on minced meat properties

    Authors: E. V. Tsaregorodtseva

  9. Factors influencing microbial transmission in a meat processing plant

    Authors: B. Velebit B. Lakicevic A. A. Semenova N. M. Revutskaya Yu. K. Yushina V. V. Nasonova

  10. Assessment of genotoxic and mutagenic effects of food products by bioassay methods

    Authors: M. V. Zaytseva