Zobrazeno 1 - 3
of 3
pro vyhledávání: '"A. Yu Klimenkova"'
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 163-173 (2021)
The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins propert
Externí odkaz:
https://doaj.org/article/6656359d673142eab4c3031b35423c84
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 3, Pp 22-27 (2020)
The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied
Externí odkaz:
https://doaj.org/article/5104bf6490c14c70b16963476e41d36d
Publikováno v:
“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c8df0422512840248ec5b14dca28078
https://doi.org/10.1063/5.0100304
https://doi.org/10.1063/5.0100304