Meat Industry Journal
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149
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Published By Meat Industry Journal LLC

2618-8252
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

On the other side of geoeconomics: label, nostalgia, design

2021 ◽  
pp. 38-44
Author(s):  
V.B. Krylova ◽  
T.V. Gustova ◽  
I.A. Yurov
Keyword(s):  
The Other

Development of the combined technology of pork liver pate

2021 ◽  
pp. 26-30
Author(s):  
O.N. Krasulia ◽  
S.A. Myakinina ◽  
E.V. Kazakova ◽  
Yu.A. Shumskiy
Keyword(s):  
Pork Liver

Efficiency of denitrification increases consumer properties of broiler meat

2021 ◽  
pp. 46-49
Author(s):  
I.I. Ktsoeva
Keyword(s):  
Broiler Meat

Digital ecosystem of supply chains from CROC company

2021 ◽  
pp. 39-39
Author(s):  
A.V. Eder ◽  
A.A. Goncharova
Keyword(s):  
Supply Chains ◽  
Digital Ecosystem

Effect of the duration of heat treatment on the structure of pig ears

2021 ◽  
pp. 22-25
Author(s):  
V.V. Nasonova ◽  
T.G. Kuznetsova ◽  
E.K. Tunieva ◽  
A.A. Motovilina ◽  
E.V. Mileenkova
Keyword(s):  
Heat Treatment

Forecasting prevalence of brucellosis in cattle in transboundary territories of Russia and Kazakhstan

2021 ◽  
pp. 46-49
Author(s):  
S.Yu. Veselovsky ◽  
A.V. Rozanov ◽  
T.M. Giro ◽  
O.M. Popova

A cooked smoked sausage technology with the use of sonochemical effects to intensify raw material curing

2021 ◽  
pp. 37-41
Author(s):  
O.N. Krasulya ◽  
A.V. Gurin ◽  
M.A. Skorikov ◽  
E.V. Kazakova
Keyword(s):  
Raw Material

Devices for assessing strength properties of meat and meat products

2021 ◽  
pp. 14-19
Author(s):  
L.S. Kudryashov ◽  
O.A. Kudryashova ◽  
V.V. Ilinykh
Keyword(s):  
Meat Products ◽  
Strength Properties

An effect of pre-slaughter keeping of pigs on meat quality

2021 ◽  
pp. 24-27
Author(s):  
L.S. Kudryashov ◽  
O.A. Kudryashova
Keyword(s):  
Meat Quality

Protein additives: peculiarities of the composition, properties and use in meat product manufacture

2021 ◽  
pp. 16-19
Author(s):  
A.I. Zharinov ◽  
O.V. Kuznetsova ◽  
V.V. Nasonova
Keyword(s):  
Meat Product ◽  
Product Manufacture ◽  
Composition Properties
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