Metadata Search Funding Data Link References Status API Help
Facet browsing currently unavailable
Page 1 of 283 results
Sort by: relevance publication year
Showing results for ISSN matching 2414-441X

Effect of organically bound iodine in cattle feed on health indicators

JOURNAL ARTICLE published 3 April 2023 in Theory and practice of meat processing

Authors: D. E. Lukin | D. A. Utyanov | R. K. Milushev | N. L. Vostrikova | A. S. Knyazeva

https://doi.org/10.21323/2414-438x-2023-8-1-26-33 Actions

JOURNAL ISSUE published 4 April 2023 in Theory and practice of meat processing

https://doi.org/10.21323/2414-438x-2023-8-1 Actions

SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS

JOURNAL ARTICLE published 4 April 2017 in Theory and practice of meat processing

Authors: M. Yu. Minaev | G. I. Solodovnikova | K. A. Kurbakov

https://doi.org/10.21323/2414-438x-2017-2-1-27-36 Actions

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

JOURNAL ARTICLE published 28 October 2021 in Theory and practice of meat processing

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

https://doi.org/10.21323/2414-438x-2021-6-3-236-241 Actions

Scientific rationale of ingredients choice for functional fish pastes

JOURNAL ARTICLE published 28 April 2021 in Theory and practice of meat processing

Authors: A. S. Kupriy | N. I. Dunchenko | E. S. Voloshina

https://doi.org/10.21323/2414-438x-2021-6-1-66-77 Actions

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

JOURNAL ARTICLE published 29 December 2020 in Theory and practice of meat processing

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

https://doi.org/10.21323/2414-438x-2020-5-4-4-12 Actions

PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN

JOURNAL ARTICLE published 4 January 2018 in Theory and practice of meat processing

Authors: B. A. Bazhenovа | A. М. Danilov

https://doi.org/10.21323/2414-438x-2017-2-4-62-75 Actions

DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

JOURNAL ARTICLE published 23 July 2019 in Theory and practice of meat processing

Authors: Marianna I. Kremenevskaya | Ruslan V. Dobryagin | Vladimir V. Bogomolov | Sergey I. Snarkiy

https://doi.org/10.21323/2414-438x-2019-4-2-20-26 Actions

JOURNAL ISSUE published 26 October 2020 in Theory and practice of meat processing

https://doi.org/10.21323/2414-438x-2020-5-3 Actions

The electrohydraulic method for meat tenderization and curing

JOURNAL ARTICLE published 1 August 2020 in Theory and practice of meat processing

Authors: N. A. Ermoshin | S. A. Romanchikov | O. I. Nikolyuk

https://doi.org/10.21323/2414-438x-2020-5-2-45-49 Actions

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

JOURNAL ARTICLE published 27 December 2019 in Theory and practice of meat processing

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

https://doi.org/10.21323/2414-438x-2019-4-4-12-16 Actions

FREEZING AS A METHOD OF FOOD PRESERVATION

JOURNAL ARTICLE published 1 January 2017 in Theory and practice of meat processing

Authors: A. L. Ishevskiy | I. A. Davydov

https://doi.org/10.21323/2414-438x-2017-2-2-43-59 Actions

THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT

JOURNAL ARTICLE published 28 December 2018 in Theory and practice of meat processing

Authors: Zenon V. Lovkis | Irina M. Pochitskaya | Natallia V. Komarova

https://doi.org/10.21323/2414-438x-2018-3-4-38-48 Actions

DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS

JOURNAL ARTICLE published 16 April 2020 in Theory and practice of meat processing

Authors: Elena A.  Miftahutdinova | Sergey L. Tikhonov | Natal’ya V. Tikhonova

https://doi.org/10.21323/2414-438x-2020-5-1-27-31 Actions

INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS

JOURNAL ARTICLE published 1 January 2017 in Theory and practice of meat processing

Authors: Nadezhda V. Danilova | Anatoly Yu. Lavrentiev

https://doi.org/10.21323/2414-438x-2017-2-3-31-38 Actions

ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS

JOURNAL ARTICLE published 4 June 2016 in Theory and practice of meat processing

Authors: T. M. Giro | Zh. G. Egorova | V. S. Avdeenko | A. V. Molchanov

https://doi.org/10.21323/2114-441x-2016-1-32-45 Actions

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

JOURNAL ARTICLE published 29 December 2020 in Theory and practice of meat processing

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

https://doi.org/10.21323/2414-438x-2020-5-4-23-28 Actions

JOURNAL ISSUE published 27 December 2019 in Theory and practice of meat processing

https://doi.org/10.21323/2414-438x-2019-4-4 Actions

Quality of carcasses and meat from male and female rabbits

JOURNAL ARTICLE published 28 October 2021 in Theory and practice of meat processing

Authors: S. Sampels | J. Skoglund

https://doi.org/10.21323/2414-438x-2021-6-3-255-258 Actions

JOURNAL ISSUE published 4 January 2018 in Theory and practice of meat processing

https://doi.org/10.21323/2414-438x-2017-2-4 Actions
Feedback: support@crossref.org