| Issue | Title | |
| No 3 (2008) | СОВРЕМЕННЫЕ ПРОБЛЕМЫ РАЗВИТИЯ МОЛОЧНОЙ ПРОМЫШЛЕННОСТИ | Abstract PDF (Rus) |
| No 3 (2008) | ВЛИЯНИЕ КИСЛОТНОСТИ МОЛОКА НА ПРИГАРООБРАЗОВАНИЕ ПРИ ПАСТЕРИЗАЦИИ | Abstract PDF (Rus) |
| , , | ||
| No 3 (2008) | «ЧЕДДЕР-БЕЛ» - НОВЫЙ ВИД СЫРА | Abstract PDF (Rus) |
| , , , | ||
| No 4 (2009) | A HYDRODYNAMICS UNSTATIONARITY OF A STREAM AND CONDUCTIVITY A HEAT EXCHANGE DURING A ROTATION OF BLADES | Abstract PDF (Rus) |
| Zh. Zhailaubaev | ||
| No 15 (2020) | A review of nutrition theories | Abstract PDF (Rus) |
| S. Gordynets, A. Antipina | ||
| No 13 (2018) | ABOUT THE METHODICAL APPROACH OF RECALCULATION OF MARGINAL AGROFOOD GOODS IN INITIAL AGRICULTURAL RAW MATERIALS | Abstract PDF (Rus) |
| V. . Belski | ||
| No 12 (2017) | AMINO ACID COMPOSITION OF ENRICHED PRODUCTS FROM POULTRY MEAT TO BABY FOOD | Abstract PDF (Rus) |
| S. Gordynets, T. Kusonskaya | ||
| No 11 (2016) | AMINO ACID COMPOSITION OF MEAT RAW MATERIAL, PERSPECTIVE FOR CREATION OF PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES | Abstract PDF (Rus) |
| S. Gordynets, V. Napreenko | ||
| No 5 (2010) | AMINOAND FATTY ACID EQUATION OF MEAT RAW MATERIALS FOR MANUFACTURE OF PRODUCTS OF THE SPECIAL PURPOSE FOR A FOOD OF SPORTSMEN | Abstract PDF (Rus) |
| O. V. Dymar, S. A. Gordynets, I. V. Kaltovich | ||
| No 17 (2022) | Analysis of foreign economic activity of agricultural products and food of Belarus | Abstract PDF (Rus) |
| V. N. Pugach | ||
| No 10 (2015) | ANALYSIS OF INDICATORS OF WATER ACTIVITY IN THE CONDENSED DAIRY PRODUCTS WITH SUGAR MADE FROM MILK WHEY | Abstract PDF (Rus) |
| L. Sakalouskaya, O. Dymar | ||
| No 18 (2023) | ANALYSIS OF PATTERNS AND APPROACHES FOR DETERMINING LYSOZYME ACTIVITY IN TECHNOLOGICAL AIDS FOR CHEESE MAKING | Abstract PDF (Rus) |
| L. Bahdanava, V. Kovaleva, A. Belokobylova, E. Bespalova | ||
| No 16 (2021) | Analysis of promising types of plant raw materials for use in the composition of combined meat products | Abstract PDF (Rus) |
| I. Kaltovich, T. Savelyeva, A. Antipina | ||
| No 15 (2020) | Analysis of prospective types of legumes and cereals and their processing products for use as part of combined meat products | Abstract PDF (Rus) |
| I. Kaltovich, T. Savelyeva, A. Antipina | ||
| No 17 (2022) | Analysis of the economic efficiency and social importance of new vegetarian products from plant raw materials, alternative to meat | Abstract PDF (Rus) |
| S. A. Gordynets, A. R. Antipina, L. A. Chernyavskaya | ||
| No 18 (2023) | ANALYSIS OF THE INFLUENCE OF CLIMATE FACTOR ON THE STRUCTURAL PARAMETERS OF THE MEAT AND MILK MARKET | Abstract PDF (Rus) |
| M. Kadomtseva | ||
| No 17 (2022) | Analysis of the modern market for lactase drugs | Abstract PDF (Rus) |
| L. L. Bahdanava, V. V. Kovaleva | ||
| No 18 (2023) | ANALYSIS OF THE PRACTICE OF PROMOTION AND IMPLEMENTATION OF SCIENTIFIC AND TECHNICAL DEVELOPMENTS IN THE REPUBLIC OF BELARUS | Abstract PDF (Rus) |
| G. Gusakov, L. Dovnar, T. Jemiha, A. Shkred | ||
| No 18 (2023) | ANTAGONISTIC ACTIVITY OF LACTIC ACID AND PROPIONIC ACID BACTERIA TO TECHNICALLY HARMFUL MICROORGANISMS IN DAIRY RAW MATERIALS DEPENDING ON CULTIVATION CONDITIONS | Abstract PDF (Rus) |
| E. Shenyavskaya, O. Golovach, E. Dvoezhenova, N. Furik, N. Zhabanos, R. Markevich | ||
| No 4 (2009) | APPLICATION OF PHYSIOLOGICAL AND BIOCHEMICAL FEATURES OF LACTOBACILLUS FOR BIOCONSERVANT CREATING | Abstract PDF (Rus) |
| S. Vasylenko S. Vasylenko, N. Petrushenia N. Petrushenia, N. Furik N. Furik | ||
| No 11 (2016) | APPLICATION OF THE THEORY OF NUMBERS IN DESIGNING OF CUTTING MECHANISMS OF MACHINES FOR GRINDING MEAT RAW MATERIALS | Abstract PDF (Rus) |
| V. Grudanov, A. Brench, L. Tkacheva | ||
| No 8 (2013) | APPLICATION OF ZYMOHYDROLYSIS OF LACTOSE IS IN PRODUCTION OF DRINKS FROM SERUM | Abstract PDF (Rus) |
| O. Nedorizanyk, I. Romanchuk | ||
| No 11 (2016) | AREAS OF IMPROVEMENT OF SALES SYSTEMS IN THE MARKET OF DAIRY AND MEAT PRODUCTS OF BELARUS | Abstract PDF (Rus) |
| N. Kireyenka | ||
| No 12 (2017) | ASSESSMENT OF MARKET POTENTIAL OF NEW TYPES OF POULTRY MEAT PRODUCTS FOR NUTRITION OF PRESCHOOL AND SCHOOL-AGED CHILDREN | Abstract PDF (Rus) |
| A. Meliashchenia, T. Shakel, O. Kimoshevskaya, A. Isabaev | ||
| No 14 (2019) | Assessment of technological characteristics of consortia of lactic acid microorganisms during freezing in liquid nitrogen and storage | Abstract PDF (Rus) |
| O. Titova, O. Golovach, M. Proshkina, I. Spiridonova, N. Zhabanos, N. Furik, T. Savelyeva | ||
| No 13 (2018) | ASSESSMENT OF THE ABILITY TO PRODUCE EXOPOLYSACCHARIDES BY LACTIC ACID MICROORGANISMS USING A QUALITATIVE METHOD | Abstract PDF (Rus) |
| O. . Golovach, M. . Babitskaya, N. . Zhabanos, I. . Pyzhik, M. . Ivanko, T. . Smaliak | ||
| No 18 (2023) | ASSESSMENT OF THE LEVEL OF BIOSYNTHESIS OF LOW MOLECULAR WEIGHT ORGANIC ACIDS BY HETEROFERMENTATIVE BACTERIAL STRAINS | Abstract PDF (Rus) |
| I. Siderko, N. Zhabanos, А. Biruk, N. Furik | ||
| No 13 (2018) | ASSESSMENT OF THE LEVEL OF QUALITY EXTRUDED DRY FEED BASED ON SECONDARY MEAT RAW MATERIAL, INTENDED FOR THE COMPLETE FEEDING OF DOGS | Abstract PDF (Rus) |
| L. . Charniauskaya, S. . Gordynets, Z. . Yakhnavets | ||
| No 9 (2014) | Baromembrane preparation of mixtures in the production of yoghurts | Abstract PDF (Rus) |
| O. Dymar, N. Muavad, A. Raiski | ||
| No 16 (2021) | Beef by-products: amino acid composition and protein balance | Abstract PDF (Rus) |
| O. Khodoreva, K. Marchenko, S. Gordynets | ||
| No 11 (2016) | BELARUSIAN FOREIGN TRADE DEVELOPMENT FACTORS AND CONDITIONS | Abstract PDF (Rus) |
| А. Daineko | ||
| No 16 (2021) | Bioactivity of edible hen eggs that are sold on the market of the Republic of Belarus | Abstract PDF (Rus) |
| L. Charniauskaya, S. Gordynets | ||
| No 17 (2022) | Biochemical activity of lactic acid bacteria promising for use in the production of reduced-fat cheese | Abstract PDF (Rus) |
| E. A. Dvoezhenova, N. K. Zhabanos, D. V. Mukha, N. N. Furik | ||
| No 7 (2012) | Biochemical approaches for selection of starter cultures of lactococci and thermophilic streptococci based on their proteolytic activity | Abstract PDF (Rus) |
| T. N. Halavach, A. N. Biruk, N. N. Furik, V. P. Kurchenko | ||
| No 14 (2019) | Biological function of milk phospholipids and their isolation approaches | Abstract PDF (Rus) |
| A. Vasilkevich, O. Dymar | ||
| No 15 (2020) | Biological value of edible hen eggs sold on the market of the Republic of Belarus | Abstract PDF (Rus) |
| S. Gordynets, L. Charniauskaya, J. Yakhnovets | ||
| No 10 (2015) | CANNED VEGETABLE-MEAT WITH REDUCED PHENYLALANINE FOR PATIENTS WITH PHENYLKETONURIA | Abstract PDF (Rus) |
| S. Gordynets, T. Kusonskaya, S. Pashkevich, N. Prokopiev | ||
| No 8 (2013) | CAVITATION METHODS IN THE PRODUCTION COOKED SAUSAGES | Abstract PDF (Rus) |
| O. N. Aniskevich | ||
| No 12 (2017) | CHANGES IN THE MINERAL BLOOD AND LIVER FOR INTRODUCTION IN THE RICE OF FUNGAL DERIVATIVES OF WASTE DISCHARGE | Abstract PDF (Rus) |
| O. Razanova | ||
| No 17 (2022) | Changes in the physico-chemical parameters and fractional composition of colostrum of various types of farm animals, depending on the timing of its receipt | Abstract PDF (Rus) |
| E. V. Efimova, E. M. Dmitruk, S. I. Virina | ||
| No 18 (2023) | CHARACTERISTICS OF QUALITY AND SAFETY INDICATORS OF FLAX CAKE AND ANALYSIS OF TECHNOLOGICAL PROPERTIES OF MEAT STUFFING SYSTEMS USING IT | Abstract PDF (Rus) |
| Z. Vasilenko, E. Kucherova, E. Rogova, J. Tarasenok | ||
| No 17 (2022) | Characteristics of the fermentation of carbohydrates and their derivatives by lactobacilla isolated from bee and bee products | Abstract PDF (Rus) |
| N. S. Ramanovich, A. N. Biruk, T. A. Savelieva, N. K. Zhabanos, N. N. Furik | ||
| No 16 (2021) | Combined cooked sausages based on meat of broiler chickens using raw materials of vegetable origin | Abstract PDF (Rus) |
| I. Kaltovich Kaltovich, T. Savelyeva, A. Antipina | ||
| No 4 (2009) | COMPARATIVE ANALYSIS AND ANTIGENIC PROPERTIES EVALUATION OF WHEY PROTEINS HYDROLYSATES WITH SERINE PROTEASES TRYPSIN AND ALCALASE | Abstract PDF (Rus) |
| T. Halavach, N. Zhabanos, V. Kurchenko V. Kurchenko | ||
| No 8 (2013) | COMPARATIVE ANALYSIS OF AMINO ACID COMPOSITION OF DIFFERENT TYPES RAW MEAT FOR MEAT FOODS OF STUDYING YOUTH AND THE PEOPLE WHO ARE ENGAGED IN BRAINWORK | Abstract PDF (Rus) |
| S. A. Gordynets, I. V. Kaltovich, N. А. Prokopyev | ||
| No 7 (2012) | Comparative analysis of chemical cleaning membrane on the dairy industry | Abstract PDF (Rus) |
| T. V. Hovzun, J. V. Labanau, A. V. Shakh, O. V. Dymar | ||
| No 15 (2020) | Comparative analysis of influence of different methods of technological preparation of collagen-containing raw material on its quality indicators | Abstract PDF (Rus) |
| A. Meliashchenia, T. Savelyeva, I. Kaltovich | ||
| No 10 (2015) | COMPARATIVE ANALYSIS OF PRINCIPLES OF FUNCTIONING OF COOPERATIVE AND INTEGRATION ASSOCIATIONS AND FRANCHISING SYSTEMS | Abstract PDF (Rus) |
| E. Gusakov, V. Metlitckiy | ||
| No 18 (2023) | COMPARATIVE ANALYSIS OF THE REGULATORY DOCUMENTATION OF THE COUNTRIES OF THE EURASIAN ECONOMIC UNION FOR SEMI-FINISHED MEAT LUMP PRODUCTS | Abstract PDF (Rus) |
| L. Charniauskaya, S. Gordynets, T. Kusonskaya, K. Mudraya | ||
| No 12 (2017) | COMPARATIVE ASSESSMENT OF AMINO ACID COMPOSITION OF VEALS FROM BULLS OF DIFFERENT GENOTYPE | Abstract PDF (Rus) |
| T. Golubenko | ||
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Popular articles
No 10 (2015)
Editor-in-Chief
Gordej Vl. Gusakov
Keywords
active acidity
beef
cheese
competitiveness
dairy industry
dairy products
efficiency
export
fat
fatty acid
heat treatment
lactic acid bacteria
lactic acid microorganisms
meat products
meat quality
milk
pork
production
protein
starter culture
world market
220075, Republic of Belarus, Minsk Partizansky av., 172
Development and Production Republican Subsidiary Unitary Enterprise “Institute for Meat and Dairy Industry”
Phone: +375 17 373-38-52
E-mail: info@instmmp.by, meat-dairy@tut.by
