Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Viktoriya A. Pchelkina"'
Publikováno v:
Инженерные технологии и системы, Vol 33, Iss 4, Pp 558-584 (2023)
Introduction. During one-stage mincing of frozen meat by milling, a change in the temperature of the boundary layer occurs resulting in plastic deformations of the raw meat and an increase in the size of the meat chips. The problem of regulating the
Externí odkaz:
https://doaj.org/article/283ee228b17946edaea909321eb5c37a
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 1, Pp 1-9 (2023)
According to the recent data, there are 4–5-local pig breeds left in Russia by now. Livni is among them. This breed is characterized by high fat content. Back fat has been analyzed earlier. We aimed to assess fat morphometrics from other localizati
Externí odkaz:
https://doaj.org/article/2a10cd6a6cbf4579b461db06395b3a25
Autor:
Ilya V. Kozyrev, Tatyana M. Mittelshtein, Viktoriya A. Pchelkina, Tatyana G. Kuznetsova, Andrey B. Lisitsyn
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 429-437 (2018)
The Russian beef market is growing, which means that the problem of meat quality is getting more and more relevant. The gradually improving culture of meat consumption raises the demand for beef maturation, or ageing. The current research is the fi
Externí odkaz:
https://doaj.org/article/5748cf2db56049ad8d9a57636ad5601f
Autor:
Il`ya A. Kozyrev, Tat`yana M. Mittelshtein, Tat`yana G. Kuznetsova, Viktoriya A. Pchelkina, Kiril I. Spiridonov, Andrey B. Lisitsyn
Publikováno v:
Пищевые системы, Vol 1, Iss 3, Pp 13-26 (2018)
In the experiment, beef samples were used with the marbling scores «moderate» and «good» (n = 4). Half of the samples were packaged in a plastic film under vacuum, while the rest ones were left unpackaged. Aging was carried out for 4, 16, and 28
Externí odkaz:
https://doaj.org/article/4e2d99af59864fcf8c93011ac860b0ac
Autor:
V. I. Ivashov, Boris R. Kapovsky, Dinara Nurmukhanbetova, Viktoriya A. Pchelkina, P.I. Plyasheshnik, Evgeniy L. Iskakova
Publikováno v:
NEWS of National Academy of Sciences of the Republic of Kazakhstan. 431:48-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0df982206ac4e45cc517f00406a7f45b
https://doi.org/10.32014/2018.2518-170x.9
https://doi.org/10.32014/2018.2518-170x.9