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Akademický článek

The Effect of Acid Composition on the Fermentation Process of Pork Fat

Autor: Gurinovich G., Malyutina K., Seregin S., Patrakova I.

Publikováno v: Техника и технология пищевых производств, Vol 50, Iss 1, Pp 32-43 (2020)

Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research obje

Externí odkaz: https://doaj.org/article/df1ba7a183de430ca21aa79f5d5a9066

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Akademický článek

Improving the Salting Technology for Fermented Maral Meat Products

Autor: Myshalova O., Gurinovich G., Patrakova I., Seregin S.

Publikováno v: Техника и технология пищевых производств, Vol 48, Iss 4, Pp 66-72 (2018)

The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products. Meat salting is considered to be the most significant process in the

Externí odkaz: https://doaj.org/article/2d981ff3f28b463aac8c864ea1150af2

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Akademický článek

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Model independent X-ray standing wave analysis of periodic multilayer structures

Autor: Yakunin, S. N., Makhotkin, I. A., Chuev, M. A., Pashaev, E. M., Zoethout, E., Louis, E., van de Kruijs, R. W. E., Seregin, S. Yu., Subbotin, I. A., Novikov, D. V., Bijkerk, F., Kovalchuk, M. V.

We present a model independent approach for the reconstruction of the atomic concentration profile in a nanoscale layered structure, as measured using the X-ray fluorescence yield modulated by an X-ray standing wave (XSW). The approach is based on th

Externí odkaz: http://arxiv.org/abs/1309.3133