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Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L.
Vostrikova N.L., Makangali K.K., Utyanov D.A., Tultabaeva T.C., Tokysheva G.M., Zakharova V.A.
Evaluation of microbiological safety of semi-finished meat products in case of violation of storage conditions
Samoylov A.V., Suraeva N.M., Zaytseva M.V.
Amino acids with neuroregulatory potential: mechanisms to optimize brain function
Kibitkina A.A., Fedulova L.V., Karabanov S.Y., Karabanov E.R.
Analysis of the growth dynamics of strains producing recombinant collagenase from Aeromonas spp. and biosynthesis of target protein
Khvostov D.V., Fomina T.A., Minaev M.Y.
Digital transformation and innovations to strengthen food security
Savelyeva M.I., Zakharov A.N.
Aspects of the development of the specialized highprotein meat-and-egg product for nutrition of sportsmen
Klimenkova A.Y., Stefanova I.L., Shakhnazarova L.V.
The algorithm of fuzzy multi-criteria optimization of the preparation of minced meat of a given nutritional value
Nikitina M.A., Kapovsky B.R., Semenova A.A., Dydykin A.S., Pchelkina V.A.
Density of dry egg products as a criterion for assessing some of their properties
Agafonichev V.P., Dmitrienko I.S.
Substantiation of the component composition of meat emulsified canned food of antioxidant orientation for patients with chronic obstructive pulmonary disease (COPD)
Aslanova M.A., Bero A.L., Kupaeva N.V., Ilyina M.A.
Indicators of slaughter of commercial F2 pig hybrids depending on the indicators of linear growth of replacement pigs of the maternal breed (MM)
Gritsenko S.A., Rebezov M.B., Solomakha S.V.
New approaches to the development and establishment of standards for the natural losses of unpacked meat during transportation in refrigerated trucks
Nikitin V.V., Suchkov A.N., Belozerov A.G.
Scientific substantiation of the modes of refrigeration and storage of smoked and cooked pork products using a mathematical model
Dibirasulaev M.A., Belozerov G.A., Belozerov A.G., Dibirasulaev D.M., Ryzhova S.G.
The protein quality and biological effects of "KalmaKS" from the commander squid skin
Samokhin A.V., Vasilevskaya E.R., Blagonravova M.V., Polishchuk E.K., Fedulova L.V.
Digital continuity of processes of minced meat production on technological lines
Nikitina M.A., Kapovsky B.R., Dydykin D.S., Pchelkina V.A.
Influence of technological parameters of the process of dry egg product production on their granulometric composition
Agafonichev V.P., Derina D.S.
Review of methods used for determination of substances emitted from polymeric packaging materials
Utyanov D.A., Kulikovsky A.V., Zakharova V.A.
Study of the quality indicators of vacuum-packed meat during storage in different thermal conditions
Donetskih A.G., Nikitin V.V.
To technical regulation in the food industry
Kuzlyakina Y.A., Zamula V.S., Biryukova A.I.
Ecological monitoring of food enterprises using mass spectrometry and whole genome sequencing
Yushina Y.K., Bataeva D.S., Makhova A.A., Zaiko E.V., Grudistova M.A.
Comparative characteristics of several indicators of meat productivity of young dairy goats
Vladimirov N.I., Zueva E.M.
