THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM

by Patrakova I.S., Gurinovich G.V.
Published 2015-06-01

EFFECT OF WHEAT GERM ON THE FUNCTIONAL PROPERTIES AND OXIDATION STABILITY OF GROUND MEAT SYSTEMS

by Gurinovich G.V., Patrakova I.S.
Published 2013-12-01

STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES

by Patrakova I.S., Gurinovich G.V.
Published 2016-12-01

Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour

by Gurinovich G., Sannikov P., Patrakova I.
Published 2018-09-01

THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING

by Malyutina K.V., Gurinovich G.V.
Published 2017-09-01

Study of the effect of curing mixture compositions on oxidation of lipids in meat systems

by Gurinovich G., Patrakova I., Kudryashov L.
Published 2018-03-01

DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES

by Gargaeva A.G., Gurinovich G.V.
Published 2017-12-01

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

by Gurinovich G., Malyutina K., Seregin S., Patrakova I.
Published 2020-03-01

Improving the Salting Technology for Fermented Maral Meat Products

by Myshalova O., Gurinovich G., Patrakova I., Seregin S.
Published 2018-12-01

STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE

by Gurinovich G.V., Malyutina K., Subbotina M.A.
Published 2015-12-01

COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR MEAT DELICACY TECHNOLOGY

by Myshalova O.М., Gurinovich G.V., Gurikova Y.S.
Published 2016-09-01