Zobrazeno 1 - 3
of 3
pro vyhledávání: '"I. S. Patrakova"'
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
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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