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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.6, No.4

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

Publishing Date: 2021-12-30

  1. Impact of feed supplementation with balsam poplar buds on performance of young bulls

    Authors: Yu. Balji M. Knicky

  2. Evolution of in vitro digestibility techniques: a systematic review

    Authors: I. M. Chernukha A. V. Meliashchenia I. V. Kaltovich E. R. Vasilevskaya M. A. Aryzina T. M. Smaliak T. V. Senchenko L. V. Fedulova

  3. Color measurement of animal source foods

    Authors: B. R. Milovanovic I. V. Djekic V. M. Tomović D. Vujadinović I. B. Tomasevic

  4. Comparative proteomic study of pig muscle proteins during growth and development of an animal

    Authors: A. G. Akhremko E. S. Vetrova

  5. The methodology of food design. Part 2. Digital nutritiology in personal food

    Authors: A. Y. Prosekov A. D. Vesnina O. V. Kozlova

  6. Meat consumption: theory, practice and future prospects

    Authors: P. Putnik D. B. Kovačević

  7. Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

    Authors: I. E. Gorlov S. E. Bozhkova A. R. Nichiporova Y. D. Danilov M. I. Slozhenkina E. A. Romanenko

  8. Application of concave induction cooking to improve the texture and flavor of braised pork

    Authors: D. Da C. Li

  9. Promotion of cultural heritage — regional and traditional Polish meat products

    Authors: J. O. Szafrańska D. M. Stasiak B. G. Sołowiej

  10. New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers

    Authors: R. M. Mohamed W. A. Bazaraa A. M. Alian N. M. EL-Shimi