Vsyo o myase
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Published By The Gorbatov's All-Russian Meat Research Institute

2071-2499
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Study of the nutritional value of borgoi mutton

Vsyo o myase ◽  
2021 ◽  
pp. 30-33
Author(s):  
B.A. Bazhenova ◽  
◽  
I.A Khankhalaeva ◽  
A.G. Burkhanova ◽  
A.B. Dulmazhapova ◽  
...  
Keyword(s):  
Nutritional Value

Multicomponent brines: composition, properties and methods of preparation. Part 2.

Vsyo o myase ◽  
2021 ◽  
pp. 24-26
Author(s):  
A.I. Zharinov ◽  
◽  
O.V. Kuznetsova ◽  
Keyword(s):  
Composition Properties

Methodology for the determination of organic iodine in the form of iodotyrosines in foods

Vsyo o myase ◽  
2021 ◽  
pp. 46-48
Author(s):  
T.M. Giro ◽  
◽  
A.V. Kulikovskii ◽  
А.S. Knyazeva ◽  
D.A. Utyanov ◽  
...  
Keyword(s):  
Organic Iodine

Comparative characterization of sensory profiles of cooked sausage samples for child nutrition

Vsyo o myase ◽  
2021 ◽  
pp. 20-23
Author(s):  
T.G. Kuznetsova ◽  
◽  
A.A. Lazarev ◽  
O.K. Derevitskaya ◽  
N.E. Soldatova ◽  
...  
Keyword(s):  
Child Nutrition ◽  
Comparative Characterization ◽  
Sensory Profiles

Real-time PCR monitoring of finished meat products and frozen semi-finished products made from reindeer meat

Vsyo o myase ◽  
2021 ◽  
pp. 38-41
Author(s):  
K.A. Kurbakov ◽  
◽  
I.V. Petrunina ◽  
M.Yu. Minaev ◽  
◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Meat Products

Chemiluminescence as a promising method for studying the metabolic activity of adipocytes in vitro

Vsyo o myase ◽  
2021 ◽  
pp. 42-45
Author(s):  
N.V. Kupaeva ◽  
◽  
E.R. Vasilevskaya ◽  
E.A. Kotenkova ◽  
G.S. Tolmacheva ◽  
...  
Keyword(s):  
Metabolic Activity ◽  
Promising Method

The HACCP system as new obligatory sanitary and epidemiological requirements for organizations of public catering of the population

Vsyo o myase ◽  
2021 ◽  
pp. 16-19
Author(s):  
Yu.A. Kuzlyakina ◽  
◽  
V.S. Zamula ◽  
E.V. Kryuchenko ◽  
◽  
...  
Keyword(s):  
Haccp System ◽  
Public Catering

Control of temperature regimes in the continuous cold chain of meat and meat product turnover

Vsyo o myase ◽  
2021 ◽  
pp. 54-60
Author(s):  
V.N. Kornienko ◽  
◽  
V.V. Petrov ◽  
N.A. Gobunova ◽  
◽  
...  
Keyword(s):  
Meat Product ◽  
Cold Chain ◽  
Temperature Regimes
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