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Meat Industry Journal
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Published by Meat Industry Journal LLC
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Example Publications
Technological and technical solutions at slaughter and processing of small ruminants
ТЕХНОЛОГИЧЕСКИЕ И ТЕХНИЧЕСКИЕ РЕШЕНИЯ ПРИ УБОЕ И ПЕРЕРАБОТКЕ МЕЛКОГО РОГАТОГО СКОТА
T.M. Giro, Saratov State Agrarian University n.a. N. I. Vavilov, Saratov, M.A. Suhov, O.M. Popova, A.V. Giro, Saratov State Agrarian University n.a. N. I. Vavilov, Saratov, Saratov State Agrarian University n.a. N. I. Vavilov, Saratov, Saratov State Agrarian University n.a. N. I. Vavilov, Saratov
2020
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Meat Industry Journal
doi:10.37861/2618-8252-2020-5-30-33
The use of heat shields to stabilize temperature of different objects in the meat industry
Применение термочехлов для стабилизации температуры различных объектов в мясной промышленности
V.N. Kornienko, VNIKHI – Branch of Gorbatov Research Center for Food Systems, A.A. Gryzunov, N.A. Gorbunova, V.V. Motin, N.V. Yakovlev, VNIKHI – Branch of Gorbatov Research Center for Food Systems, Gorbatov Research Center for Food Systems, Moscow State University of Food Production, LLC «TH «Russian thermal insulation company»»
2020
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Meat Industry Journal
doi:10.37861/2618-8252-2020-3-48-52
TECHNOLOGY OF PRODUCTION OF RESTRUCTURED DELICATE PRODUCTS FROM UNCONVENTIONAL TYPES OF MEAT
ТЕХНОЛОГИЯ ПРОИЗВОДСТВА РЕСТРУКТУРИРОВАННЫХ ДЕЛИКАТЕСНЫХ ПРОДУКТОВ ИЗ НЕТРАДИЦИОННЫХ ВИДОВ МЯСА
no archive
Ya.M. Uzakov, Almaty technological University, T.R. Koshoeva, L.A. Kaimbaeva, A.M. Admaeva, S.S. Abdykalykova, M.V. Temerbaeva, Kyrgyz state technical University. I. Razzakova, Bishkek, Kazakh national agrarian University, Almaty, Western Branch of the Russian Academy of National Economy and Public Administration under the President of the Russian Federation, Kyrgyz state technical University. I. Razzakova, Bishkek, Innovative University of Eurasia, Kazakhstan, Pavlodar
2020
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Meat Industry Journal
doi:10.37861/2618-8252-2020-12-32-35
Meat of black-and-white young bulls: morphological and chemical composition
Мясо бычков черно-пестрой породы: морфологический и химический состав
no archive
I.V. Bandeev, AO «Uchoz Prigorodni» Barnaulskogo raiona, N.I. Shevchenko, G.I. Ragimov, Altai State Agricultural University, Novosibirsk State Agrarian University
2020
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Meat Industry Journal
doi:10.37861/2618-8252-2020-12-28-31
Meat-and-egg sausages with increased content of egg components
Мясо-яичные колбасы с повышенным содержанием яичных компонентов
no archive
V.N. Makhonina, VNIIPP ─ Branch of FSC ARRIPI, V.P. Agafonychev, I.S. Dmitrienko, VNIIPP ─ Branch of FSC ARRIPI, VNIIPP ─ Branch of FSC ARRIPI
2020
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Meat Industry Journal
doi:10.37861/2618-8252-2020-12-38-41
84
Known Releases
Preservation Status
| 2 | preserved and accessble (bright) | |
| 0 | preserved, inaccessible (dark) | |
| 82 | no known preservation |
Work Types
article-journal
| 84 |
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