Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Marina V. Patshina"'
Autor:
Galina V. Gurinovich, Irina S. Patrakova, Vladislav A. Khrenov, Marina V. Patshina, Antonina I. Shevchenko
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 621-629 (2023)
Meat is an inherent part of human diet. Its quality develops at different stages of production, storage, and processing. In this respect, the stage of aging is especially important. This technology makes it possible to regulate biochemical processes
Externí odkaz:
https://doaj.org/article/677982f96d754610b35bcd45ae08bea1
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 270-289 (2021)
Introduction. Meat processing enterprises are facing the problem of utilization of secondary products with a limited scope of application and a wide range of useful properties. One of the promising ways of slaughter-house by-product utilization is th
Externí odkaz:
https://doaj.org/article/41c2c6ec10a542a5bff6c6eb86a7e6ce
Autor:
Galina V. Gurinovich, Irina S. Patrakova, Sergey A. Seregin, Alesya G. Gargaeva, Oksana Ya. Alekseevnina, Olga M. Myshalova, Marina V. Patshina
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 30-39 (2020)
Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid pr
Externí odkaz:
https://doaj.org/article/3f6c49c0754442858b47dc46141cf2e8