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Search results: 7 articles
Search string: Рoultry skin
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. | Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) | 54 | 2 | 2024 |
| 2 | Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. | The Pamir Yaks of North Tajikistan: Specifics of Hide Formation | 48 | 4 | 2018 |
| 3 | Змиевская Т. Н., Усатенко Н. Ф. | FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT | 36 | 1 | 2015 |
| 4 | Туменова Г. Т., Рахимова С. М., Ануарбекова А. С. | COMPARATIVE ANALYSIS OF A NEW MEAT PRODUCT COMPONENT: POULTRY SKIN | 24 | 1 | 2012 |
| 5 | Као Т. Х., Разумовская Р. Г. | STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN | 23 | 4 | 2011 |
| 6 | Тринько Л. В., Шульгина Л. В. | USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD | 23 | 4 | 2011 |
| 7 | Баженова Б. А., Федорова Т. Ц. | Complex influence of low-voltage electrostimulation and protein stabilizer on the properties of meat farce canned foods | 17 | 2 | 2010 |