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1 |
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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2 |
Малютина К. В., Гуринович Г. В. |
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
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46 |
3 |
2017 |
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3 |
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
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45 |
2 |
2017 |
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4 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
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45 |
2 |
2017 |
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5 |
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
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39 |
4 |
2015 |
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6 |
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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7 |
Черевко А. И., Скрыпник В. А., Фарисеев А. Г. |
INFLUENCE OF ELECTRO-OSMOSIS ON MASS CONDUCTIVITY IN PORK
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32 |
1 |
2014 |
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8 |
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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9 |
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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10 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
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23 |
4 |
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 |
