Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lydmila Vinnikova"'
Publikováno v:
EUREKA: Life Sciences. 5:58-63
The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78b47610285634fdee28c9756c3d6dfd
https://doi.org/10.21303/2504-5695.2019.00996
https://doi.org/10.21303/2504-5695.2019.00996
Publikováno v:
EUREKA: Life Sciences. 2:27-34
As a result of theoretical studies on problems of protection and prolongation of storage terms of meat, it was revealed, that one of promising directions is to use protecting coats, based on natural biopolymers. The topicality of this study is in stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf886afe0df99c73e5850d76e7e78517
https://doi.org/10.21303/2504-5695.2018.00594
https://doi.org/10.21303/2504-5695.2018.00594
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 17-22 (2018)
The result of theoretical research into protection and prolonging the duration of meat and meat products storage has demonstrated that one of the promising directions is the application of protective coatings based on natural biopolymers. We used hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc0166f0026a85924b2d079686a68010
http://journals.uran.ua/eejet/article/view/126369
http://journals.uran.ua/eejet/article/view/126369
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 33-39 (2019)
Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics. Effect of short-term thermal treatment of the r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9b0d132c3ca307bfd7bf2c434082ec6
https://zenodo.org/record/3532811
https://zenodo.org/record/3532811
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8399665e337966ab6e13d7fb6e998fa2
https://doaj.org/article/0c493716ebaf40278170c9af5e77261f
https://doaj.org/article/0c493716ebaf40278170c9af5e77261f
Autor:
Lydmila Vinnikova, Andriy Kishenya
Publikováno v:
European Cooperation, Vol 1, Iss 8, Pp 97-107 (2016)
The investigation of modern market of packaging, packing materials and protective covering was held and different ways of solving the problem with invcreasing terms of meat storage in cooled state were also found out. The results of investigation con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::59c31708817160a9689d2f073c775541
http://we.clmconsulting.pl/index.php/we/article/view/108
http://we.clmconsulting.pl/index.php/we/article/view/108
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 10, Iss 2 (2016)
Loss prevention and food quality maintenance are primarily associated with protection against the negativeimpact of microorganisms and their metabolites during manufacture and storage. In this regard, in recent years, the issue of thegoods safety is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45f7476a10cf3e595e510979df4ae428
http://journals.gsjp.eu/index.php/foodtech/article/view/149
http://journals.gsjp.eu/index.php/foodtech/article/view/149