Ads
    Related conference
  1. Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine
  2. BIOMODIFICATION OF OSTRICH MEAT PROPERTIES WITH COLLAGENASE: OPTIMIZATION OF TECHNOLOGICAL PARAMETERS
  3. Isolation of Clostridium Difficile from Turkey and Ostrich Meat Sold in Meat Stores if Isfahan City
  4. RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT
  5. Technological and Health Impacts of Meat Based Functional Foods - A Review
  6. IMPROVING THE SALTING TECHNOLOGY FOR FERMENTED MARAL MEAT PRODUCTS
  7. OSTRICH IS NOT ONLY VALUABLE MEAT
  8. INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT
  9. FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MODELLING FORCEMEAT AT ACTION OF STARTING CULTURE
  10. INFLUENCE OF ZEOLITE OF LYULINSKY DEPOSITS ON MEAT INDICATORS OF PIGS AND FATTY ACID COMPOSITION OF LARD