Zobrazeno 1 - 7
of 7
pro vyhledávání: '"L. S. Kudryashov"'
Autor:
L. S. Kudryashov, O. A. Kudryashova
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 1, Pp 62-70 (2023)
The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water.
Externí odkaz:
https://doaj.org/article/e3bb444aebee40e68c2d473fadd09adf
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 2, Pp 83-90 (2022)
It is known that peptides inhibit the enzymes of viruses and are able to penetrate into cells by their embedding in the cell membrane, as a result of which the penetration of viruses into the host cell is blocked, which makes it possible to consider
Externí odkaz:
https://doaj.org/article/2322d018b1d44eee97958b0d1cc50332
Autor:
O. A. Kudryashova, L. S. Kudryashov
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 1, Pp 30-34 (2022)
In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various
Externí odkaz:
https://doaj.org/article/5bdc829b00654e6b9435a5006176deee
Autor:
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 1, Pp 78-86 (2021)
It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant infl
Externí odkaz:
https://doaj.org/article/05827a3aab3f4d61bec68bbcf6c31180
Autor:
L. S. Kudryashov, O. A. Kudryashova
Publikováno v:
Food Industry. 2:38-44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8030ab628fdf4799e8d69dc20feec1ac
https://doi.org/10.29141/2500-1922-2017-2-1-6
https://doi.org/10.29141/2500-1922-2017-2-1-6
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 315:072032
The article is devoted to solving an actual problem aiming at substantiating the rational modes of sterilization of preserved meat in order to minimize destructive effects on the main components of the products, including fats. The authors emphasized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edf9913a90e8cc5922c4e2969786cf20
https://doi.org/10.1088/1755-1315/315/7/072032
https://doi.org/10.1088/1755-1315/315/7/072032
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Aug2019, Vol. 315 Issue 7, p1-1, 1p