Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ekaterina A. Lukinova"'
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 3, Pp 27-35 (2018)
This article highlights the problem of the use of chemical preservatives in the food industry. The prospects of implementation natural substances with an antimicrobial effect for prolonging shelf life and improving the quality of food products are al
Externí odkaz:
https://doaj.org/article/dbafe534ee024b86b54e264c9710f5ad
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 3, Pp 4-20 (2017)
The problem of high losses of raw materials and products in the food industry is reviewed in the article. Brief lists of spoilage types as well as the available approaches to meat preservation are discussed including technological, physical and chemi
Externí odkaz:
https://doaj.org/article/055fdb77a0b04c4b8c639d73879c7230
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 3, Pp 79-85 (2017)
The article presents a comparative analysis of four methods for quantifying the protein-peptide complexes content in extracts obtained from animal raw materials, as well as the low- and highmolecular weight extract fractions: the direct spectrophotom
Externí odkaz:
https://doaj.org/article/fb51e6d663364ef886829cef853022fe