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.6, No.3

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

Publishing Date: 2021-09-30

  1. Do insects as feed ingredient affect meat quality?

    Authors: A. Dalle Zotte

  2. The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters

    Authors: O. V. Zinina S. P. Merenkova K. S. Gavrilova M. B. Rebezov D. A. Utyanov A. S. Knyazeva

  3. Exposure assessment to essential elements through the consumption of canned fish in Serbia

    Authors: J. Petrovic M. Jovetic M. Štulić A. Redžepović-Đorđević D. Vujadinović I. V. Djekic I. B. Tomasevic

  4. Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin

    Authors: E. R. Vasilevskaya M. A. Aryuzina E. S. Vetrova

  5. Development of regression model of proteins attackability process in meat food (in vitro)

    Authors: A. S. Pulatov M. A. Nikitina

  6. Meat supply chain in the perspective of UN SDGs

    Authors: I. V. Djekic

  7. Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes

    Authors: O. N. Orlova V. S. Mkrtichyan L. V. Skrypnik L. V. Krichun

  8. Quality of carcasses and meat from male and female rabbits

    Authors: S. Sampels J. Skoglund

  9. An effect of food additives on microbiome

    Authors: V. Yu. Kornienko M. Yu. Minaev

  10. Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation

    Authors: A. A. Kochetkova V. M. Kodentsova V. M. Vorobyeva I. S. Vorobyeva O. A. Vrzhesinskaya E. A. Smirnova V. A. Sarkisyan O. V. Bagryantseva I. V. Kobelkova E. A. Pyrieva

  11. Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine

    Authors: R. A. Voroshilin

  12. Thermal conductivity factor for beef of NOR and DFD grades at the subcryoscopic temperatures

    Authors: Yu. M. Berezovsky I. A. Korolev T. A. Sarantsev