Zobrazeno 1 - 10
of 20
pro vyhledávání: '"A.Yu. Klimenkova"'
Publikováno v:
Meat technology magazine. :38-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2370006cd6be3b171521b0cfae4aa610
https://doi.org/10.33465/2308-2941-2023-01-38-41
https://doi.org/10.33465/2308-2941-2023-01-38-41
Publikováno v:
Meat Industry Journal. :30-32
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8532a82b5bc7761ddf1c40cb7eb7870f
https://doi.org/10.37861/2618-8252-2023-03-30-32
https://doi.org/10.37861/2618-8252-2023-03-30-32
Publikováno v:
Meat Industry Journal. :40-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7f63e97ad4112957b8b5ebb473cca29
https://doi.org/10.37861/2618-8252-2022-09-40-43
https://doi.org/10.37861/2618-8252-2022-09-40-43
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::fba14d536a73125edeabdb5a3828caf6
https://www.meatjournal.ru/jour/article/view/173
https://www.meatjournal.ru/jour/article/view/173
Publikováno v:
Poultry and Chicken Products. 23:12-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82661a0f7ba960c6089855f914723e34
https://doi.org/10.30975/2073-4999-2021-23-5-12-15
https://doi.org/10.30975/2073-4999-2021-23-5-12-15
Publikováno v:
Meat Industry Journal. :42-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::491d68592f4d558ada8cd45989210c55
https://doi.org/10.37861/2618-8252-2021-02-42-45
https://doi.org/10.37861/2618-8252-2021-02-42-45
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::a89482ec0acd0f096927b1875d6b676c
https://doi.org/10.21323/2414-438x-2020-5-3-22-27
https://doi.org/10.21323/2414-438x-2020-5-3-22-27
Publikováno v:
Vsyo o myase. :56-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9181b1c82cf92f00c57f4aea410d774
https://doi.org/10.21323/2071-2499-2020-2-56-60
https://doi.org/10.21323/2071-2499-2020-2-56-60
Publikováno v:
Poultry and Chicken Products. 22:62-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a309cbfbd8a538e4629352eb15e4ab17
https://doi.org/10.30975/2073-4999-2020-22-4-62-65
https://doi.org/10.30975/2073-4999-2020-22-4-62-65
Publikováno v:
Meat Industry Journal. :22-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46d53999efa37288b6f8a15aada5318b
https://doi.org/10.37861/2618-8252-2020-11-22-25
https://doi.org/10.37861/2618-8252-2020-11-22-25