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1 |
Кольберг Н. А., Тихонова Н. В., Тихонов С. Л., Леонтьева С. А. |
Effect of Dietary Supplement from Lymphoid Tissue of Chickens on Cell Viability
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51 |
3 |
2021 |
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2 |
Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. |
The Pamir Yaks of North Tajikistan: Specifics of Hide Formation
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48 |
4 |
2018 |
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3 |
Анистратова О. В., Серпунина Л. Т. |
RATIONAL PREPARATION AND STORAGE CONDITIONS FOR READY-COOKED BROILER CHICKEN FILLET
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41 |
2 |
2016 |
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4 |
Змиевская Т. Н., Усатенко Н. Ф. |
FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT
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36 |
1 |
2015 |
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5 |
Неверов Е. Н., Буянов О. Н., Гринюк А. Н. |
A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE
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33 |
2 |
2014 |
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6 |
Туменова Г. Т., Рахимова С. М., Ануарбекова А. С. |
COMPARATIVE ANALYSIS OF A NEW MEAT PRODUCT COMPONENT: POULTRY SKIN
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24 |
1 |
2012 |
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7 |
Гуринович Г. В., Абдрахманов Р. Н. |
THE INVESTIGATION OF HEME AND NON-HEME IRON EFFECT
ON ANTIOXIDATIVE ACTIVITY OF DIHYDROQUERCETIN
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24 |
1 |
2012 |
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8 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
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23 |
4 |
2011 |
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9 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
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23 |
4 |
2011 |
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10 |
Гуринович Г. В., Абдрахманов Р. Н. |
Investigation of composition and properties of protein raw materials derived from poultry processing
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20 |
1 |
2011 |
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11 |
Баженова Б. А., Федорова Т. Ц. |
Complex influence of low-voltage electrostimulation and protein stabilizer on the properties
of meat farce canned foods
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17 |
2 |
2010 |
