Zobrazeno 1 - 10
of 17
pro vyhledávání: '"O.N. Krasulya"'
Publikováno v:
Meat Industry Journal. :20-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d98dd87b55e8504f379731adfd20d4d
https://doi.org/10.37861/2618-8252-2022-12-20-23
https://doi.org/10.37861/2618-8252-2022-12-20-23
Autor:
Yu.A. Shumsky, O.N. Krasulya
Publikováno v:
Meat Industry Journal. :13-16
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d4240ee1a9da4af9e2f28f83d2b4f2e
https://doi.org/10.37861/2618-8252-2022-06-13-16
https://doi.org/10.37861/2618-8252-2022-06-13-16
Publikováno v:
Meat Industry Journal. :37-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65061615adf71b95155da84195655d2c
https://doi.org/10.37861/2618-8252-2021-06-37-41
https://doi.org/10.37861/2618-8252-2021-06-37-41
Publikováno v:
Meat Industry Journal. :36-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f0862c6fa99d2f2497de206619d20c
https://doi.org/10.37861/2618-8252-2020-6-36-41
https://doi.org/10.37861/2618-8252-2020-6-36-41
Publikováno v:
Meat Industry Journal. :45-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84f49aefa2b5fd5efc95375f0e80f327
https://doi.org/10.37861/2618-8252-2020-5-45-48
https://doi.org/10.37861/2618-8252-2020-5-45-48
Publikováno v:
Vsyo o myase. :50-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6410e3d09ec3370cf9938f0da0581f46
https://doi.org/10.21323/2071-2499-2019-5-50-53
https://doi.org/10.21323/2071-2499-2019-5-50-53
Publikováno v:
Actual issues of the dairy industry, intersectoral technologies and quality management systems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ec7facf3fde9e6f616847841e7987aa
https://doi.org/10.37442/978-5-6043854-1-8-2020-1-236-239
https://doi.org/10.37442/978-5-6043854-1-8-2020-1-236-239
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 613:012062
The study assesses the effect of low-frequency ultrasonic pre-treatment of slightly saturated 3% brine on colour attributes of chilled pork after 24 h salting. The results obtained are used to formulate recommendations to stabilise surface and intram
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a61c4709eabf41014b4178a9a04150f8
https://doi.org/10.1088/1755-1315/613/1/012062
https://doi.org/10.1088/1755-1315/613/1/012062
Autor:
O.N. Krasulya, V.V. Botvinnikova
Publikováno v:
Bulletin of the South Ural State University. Series Food and Biotechnology. 3:30-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ae0efb815304f16b9d0077cd14fa088
https://doi.org/10.14529/food150405
https://doi.org/10.14529/food150405