Ads
-
Related paper
- DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS
- IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS
- The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions
- ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS
- APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
- ACHIEVEMENT AND FUTURE DEVELOPMENTS OF POLYMER MATERIALS FOR MEAT AND SEMI-FINISHED PRODUCTS
- Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
- Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects
- Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste
- Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s