نتائج البحث

The effect of protein hydrolysate on the functional and technological indicators of pate

• Authors : Balandina Viktoria; Neverova Olga; Rogozinnikova Irina

Subjects: Microbiology; QR1-502; Physiology

• Source: BIO Web of Conferences, Vol 82, p 02037 (2024)

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Investigation of functional and technological indicators of minced fish system with the use of protein additives

Subjects: minced fish system; protein additives; water binding capacity

• Source: Technology audit and production reserves; Vol. 4 No. 4(30) (2016): Technologies of food, light and chemical industry; 48-51; Technology audit and production reserves; 48-51; Technology audit and

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Зміни функціонально-технологічних показників м'яса африканського страуса під дією рослинних ферментів у складі посолочних розсолів ; Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine

• Authors : Shtonda, O. A.; Israelian, V. M.

Subjects: м'ясо страуса; ферментний препарат; папаїн

• Source: Наукові доповіді НУБіП України; № 1(89) (2021) ; Scientific Reports of NULES of Ukraine; № 1(89) (2021) ; 2223-1609

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Functional and technological indicators of fermented minced meat

• Authors : Zinina, O; Rebezov, M; Khayrullin, M

• Source: IOP Conference Series: Earth and Environmental Science ; volume 548, issue 8, page 082010 ; ISSN 1755-1307 1755-1315

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Investigation of functional and technological indicators of minced fish system with the use of protein additives

Subjects: 14. Life underwater; 6. Clean water

• Source: Technology audit and production reserves. 4:48

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FUNCTIONAL AND TECHNOLOGICAL INDICATORS OF RAW MATERIALS AFTER INTRODUCTION OF STARTING CULTURES

• Authors : VILTS K.R.; KORSHUNOVA Y.M.; ROMASHKINA A.A.

Subjects: STARTER CULTURES,SUMMER SAUSAGE,MEAT MATERIALS,ELECTROMAGNETIC TREATMENT

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Influence of parameters of marinating meat semi-finished products on the quality of the finished product

• Authors : Oksana Pylypchuk; Liudmyla Tyshchenko; Valentyna Israelian

Subjects: baking process; organoleptic assessment; physicochemical indicators

• Source: Тваринництво та технології харчових продуктів, Vol 13, Iss 2, Pp 44-52 (2022)

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Plant components in the technology of meat products production

• Authors : G. Shlapak; L. Agunova; N. Azarova

Subjects: couscous; chopped semi-finished products; functional and technological indicators

• Source: Вісник аграрної науки Причорномор'я, Vol 25, Iss 2, Pp 95-103 (2021)

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М’ЯСНИЙ ХЛІБ З РОСЛИННИМИ ІНГРЕДІЄНТАМИ.

• Authors : Л. В., Агунова¹; О. А., Глушков¹; А. В., Кумпан²

• Source: Scientific Works. 2023, Vol. 87 Issue 2, p84-91. 8p.

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PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN

• Authors : B. A. Bazhenovа; A. М. Danilov

Subjects: rumen; abomasum; pepsin

• Source: Теория и практика переработки мяса, Vol 2, Iss 4, Pp 62-75 (2018)

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