Zobrazeno 1 - 7
of 7
pro vyhledávání: '"G. V. Gurinovich"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 2, Pp 85-92 (2023)
The article describes the development of priority directions for improving the economic efficiency of poultry farming, as well as a complex of prospective scientifically substantiated measures that ensure dynamic development of the industry in modern
Externí odkaz:
https://doaj.org/article/759a05dcefac481e9f53af5d1690a7d0
Publikováno v:
Пищевые системы, Vol 5, Iss 4, Pp 376-382 (2023)
Modern methods for aging and thermal treatment facilitate an improvement in beef sensory properties. The aim of the research was to study an effect of different types of thermal treatment on quality of steaks from dry-aged beef. Steaks were obtained
Externí odkaz:
https://doaj.org/article/f387f42805f14905b27f4d17a9980128
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 1, Pp 66-72 (2022)
This article analyses the nutritional value of meat pate produced with the addition of meat-and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was replaced with the meat-and-bone paste. The comparativ
Externí odkaz:
https://doaj.org/article/57b06aaabec74e75895790b461762960
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 105-110 (2021)
The relevance of the carried out study lies in the rational and waste-free use of poultry bone raw materials for food purposes. The article describes the technology for producing chicken meat -bone paste from different parts of poultry carcasses by f
Externí odkaz:
https://doaj.org/article/dabe917c02af42c99dca31c96cb908fc
Publikováno v:
Innovations and Food Safety. :15-19
The authors chose five samples of ice cream from different brands of domestic producers as objects of study. The authors used a paired method for determining desirability during testing, which is used to identify qualitative differences and the desir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a1c0d3643897f6501b564a1e0ac8149
https://doi.org/10.31677/2311-0651-2022-37-3-15-19
https://doi.org/10.31677/2311-0651-2022-37-3-15-19
Autor:
I S Patrakova, G V Gurinovich
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 1, Pp 33-40 (2015)
Oxidation of lipids and myoglobin in raw meat are interrelated processes that affect the overall meat quality. The intensity of oxidation processes in meat raw material is regulated by its own antioxidant system (catalase, peroxidase, glutathione, et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1b7d49083643d7b75105a2de806b3d1
https://doi.org/10.12737/11235
https://doi.org/10.12737/11235
Autor:
I. S. Patrakova, G. V. Gurinovich
Publikováno v:
Foods and Raw Materials, Vol 4, Iss 2, Pp 75-84 (2016)
The formation of qualitative characteristics of sausages is significantly effected by the oxidizing processes of fatty and protein fraction of meat raw materials. The orientation and intensity of processes depends both on the type of used raw materia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fab8d277e84952368c9a694c6b34c993
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