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| Issue | Title | |
| No 11 (2016) | VITAMIN COMPOSITION OF MEAT RAW MATERIAL, PERSPECTIVE FOR CREATING PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES | Abstract PDF (Rus) similar documents |
| S. Gordynets, V. Napreenko | ||
| "... и токоферола преимущество имеет свинина, что необходимо учитывать при разработке мясных продуктов для ..." | ||
| No 16 (2021) | Rational technological parameters for production of pork-based products with reduced content of fatty acid transisomers | Abstract PDF (Rus) similar documents |
| I. Kaltovich, T. Savelyeva | ||
| "... параметров изготовления натуральных и рубленых полуфабрикатов на основе свинины общего нахначения и для ..." | ||
| No 17 (2022) | Determination of nitrosamine formation level in production of meat products based on pork and beef | Abstract PDF (Rus) similar documents |
| I. V. Kaltovich, V. S. Shakalinskауa, I. O. Chernuho | ||
| "... производстве изделий колбасных полукопченых на основе свинины и говядины. Установлено, что уровень образования ..." | ||
| No 17 (2022) | Food and biological value of raw meat for creation of boiled sausage products for prevention of cardiovascular diseases | Abstract PDF (Rus) similar documents |
| S. A. Gordynets, L. A. Charniauskaya, T. V. Kusonskaya, V. M. Napreenko | ||
| "... В статье представлен анализ различных видов мясного сырья (говядины, свинины, мяса индейки, мяса ..." | ||
| No 11 (2016) | AMINO ACID COMPOSITION OF MEAT RAW MATERIAL, PERSPECTIVE FOR CREATION OF PRODUCTS FOR PREVENTION OF CARDIOVASCULAR DISEASES | Abstract PDF (Rus) similar documents |
| S. Gordynets, V. Napreenko | ||
| "... и говядина. Данное мясное сырье по сумме незаменимых аминокислот превосходит свинину, баранину, телятину ..." | ||
| No 14 (2019) | Determination of technological parameters of culinary products production using mixtures and emulsions for additive technologies | Abstract PDF (Rus) similar documents |
| A. Meliaschenya, I. Kaltovich, G. Pinchuk | ||
| "... и эмульсий на основе мяса цыплят-бройлеров, а также комбинации мяса цыплят-бройлеров и свинины, свинины ..." | ||
| No 13 (2018) | SELECTION OF PERSPECTIVE TYPES OF MEAT AND RAW MATERIALS CONTAINING COLLAGEN FOR CREATION OF MIXES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES | Abstract PDF (Rus) similar documents |
| A. . Meliaschenya, I. . Kaltovich, G. . Pinchuk | ||
| "... цыплят-бройлеров, свинина, свиная шкурка и соединительная ткань являются значимыми источниками белка ..." | ||
| 1 - 7 of 7 Items | ||
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