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Search results: 7 articles
Search string: Smoke flavorings
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Мышалова О. М. | STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT | 46 | 3 | 2017 |
| 2 | Цырендоржиева С. В., Хамаганова И. В. | THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION | 45 | 2 | 2017 |
| 3 | Мышалова О. М., Гуринович Г. В., Гурикова Я. С. | COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY | 42 | 3 | 2016 |
| 4 | Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. | DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES | 35 | 4 | 2014 |
| 5 | Прибытова О. С., Прибытов И. В., Першина Е. И. | PROPOLIS AS A FACTOR EXTENDING SAUSAGE SHELF LIFE | 33 | 2 | 2014 |
| 6 | Дроздецкая И. С., Березовикова И. П. | SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY | 30 | 3 | 2013 |
| 7 | Дроздецкая И. С., Березовикова И. П. | Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish | 19 | 4 | 2010 |