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

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

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