Ads
    Related paper
  1. Impact of protein composition with collagen on boiled sausages quality
  2. The cyclodextrin with iodine complex utilization in boiled sausages manufacturing
  3. STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
  4. Effects of non-meat proteins on the quality of fermented sausages
  5. INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT
  6. Protein Composites from Collagen By-Products for Safe Use in Circular Economy
  7. EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
  8. Orientation and composition of collagen fibers within the scar after myocadial lesion in rat fetuses
  9. Collagen Hydrolysed from Maral Raw Material: Production Technology and Biochemical Composition
  10. Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials