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Search results: 6 articles
Search string: Pork
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Малютина К. В., Гуринович Г. В. | THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING | 46 | 3 | 2017 |
| 2 | Гревцова Т. А., Григорян Л. Ф., Храмова В. Н., Горлов И. Ф., Короткова А. А., Животова Т. Ю. | BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK | 45 | 2 | 2017 |
| 3 | Цырендоржиева С. В., Хамаганова И. В. | THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION | 45 | 2 | 2017 |
| 4 | Гуринович Г. В., Малютина К. В., Субботина М. А. | STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE | 39 | 4 | 2015 |
| 5 | Черевко А. И., Скрыпник В. А., Фарисеев А. Г. | INFLUENCE OF ELECTRO-OSMOSIS ON MASS CONDUCTIVITY IN PORK | 32 | 1 | 2014 |
| 6 | 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 |