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Found 7 items.
Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
Anuarbek Suychinov,
Dinara Akimova,
Aitbek Kakimov,
Yerlan Zharykbasov,
Assemgul Baikadamova,
Eleonora Okuskhanova,
Anara Bakiyeva,
Nadir Ibragimov
331-346
2024-03-12
The quality characteristics of sausage prepared from different ratios of fish and duck meat
Nataliia Bozhko,
Vasyl Tischenko,
Vasyl Pasichnyi,
Yevheniia Shubina,
Oleksandr Kyselov,
Andriy Marynin,
Igor Strashynskyi
26-32
2021-01-28
The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei
Volodymyr Vovkotrub,
Olga Iakubchak,
Leonid Horalskyi,
Nataliia Vovkotrub,
Larysa Shevchenko,
Nataliia Shynkaruk,
Tatyana Rozbytska,
Yuliia Slyva,
Olga Tupitska,
Oksana Shtonda
759-776
2023-09-12
Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products
Oksana Shtonda,
Kateryna Semeniuk
513-520
2021-06-28
The microbiological quality of minced pork treated with garlic in combination with vacuum packaging
Simona Kunová,
Peter Haščík,
Ľubomír Lopašovský,
Miroslava Kačániová
453-459
2021-05-28
The study of the nutritional and biological value of functional semi-finished fish products "fish balls"
Galiya Utebekova,
Nursulu Akhmetova,
Galina Gurinovich
43-54
2023-01-10
Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
Gulmira Kenenbay,
Urishbay Chomanov,
Samat Kozhakhmetov,
Alibek Tursunov,
Torgyn Zhumaliyeva,
Nurzhan Tultabayev,
Anuarbek Suychinov
886-898
2023-11-02
1 - 7 of 7 items
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issn
ISSN 1337-0960 online
Statement
Statement on the special military operation in Ukraine
scimago
SCIMAGO
citescore
CiteSCORE
2.4
2022
CiteScore
40th percentile
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