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BIOMEDICAL RESEARCH OF CHOPPED MEAT PRODUCTS WITH COMPLEX ADDITIVE«MALTOVIN».
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- Eastern-European Journal of Enterprise Technologies, 2014, v. 2, n. 12, p. 90, doi. 10.15587/1729-4061.2014.23149
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- Article
DEVELOPMENT OF TECHNOLOGY OF COOKED SAUSAGES WITH A CHANGED FATTY ACID COMPOSITION FOR MILITARY PERSONNEL IN THE ARMED FORCES OF UKRAINE.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2023, v. 126, n. 11, p. 24, doi. 10.15587/1729-4061.2023.292777
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- Article
IMPROVING THE PRODUCTION TECHNIQUE OF MEAT CHOPPED SEMI-FINISHED PRODUCTS WITH THE ADDITION OF DRIED SEMI-FINISHED PRODUCT WITH A HIGH DEGREE OF READINESS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2023, v. 122, n. 11, p. 6, doi. 10.15587/1729-4061.2023.276249
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- Article
IMPROVEMENT OF THE METHODS OF CALCULATION OF RHEOLOGICAL CHARACTERISTICS OF RESILIENT-ELASTIC ENVIRONMENTS BY THE PENETRATION METHOD.
- Published in:
- Macedonian Journal of Animal Science, 2016, v. 6, n. 1, p. 59, doi. 10.54865/mjas1661059s
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- Article
RHEOMETRIC INVESTIGATIONS OF BEEF MUSCLE TISSUE IN DIFFERENT PERIODS OF AUTOLYSIS.
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- Macedonian Journal of Animal Science, 2015, v. 5, n. 2, p. 101, doi. 10.54865/mjas1552101s
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- Article
INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMIDURABLE SAUSAGES.
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- Macedonian Journal of Animal Science, 2014, v. 4, n. 2, p. 75, doi. 10.54865/mjas1442075k
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- Article