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Gurinovich G.
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Gurinovich G.
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Gurinovich G.
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1
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
by
Patrakova I.S.
,
Gurinovich
G
.V.
Published 2015-06-01
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Article
2
EFFECT OF WHEAT GERM ON THE FUNCTIONAL PROPERTIES AND OXIDATION STABILITY OF GROUND MEAT SYSTEMS
by
Gurinovich
G
.V.
,
Patrakova I.S.
Published 2013-12-01
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Article
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
by
Patrakova I.S.
,
Gurinovich
G
.V.
Published 2016-12-01
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Article
4
Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour
by
Gurinovich
G
.
,
Sannikov P.
,
Patrakova I.
Published 2018-09-01
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Article
5
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
by
Malyutina K.V.
,
Gurinovich
G
.V.
Published 2017-09-01
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Article
6
Study of the effect of curing mixture compositions on oxidation of lipids in meat systems
by
Gurinovich
G
.
,
Patrakova I.
,
Kudryashov L.
Published 2018-03-01
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Article
7
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
by
Gargaeva A.G.
,
Gurinovich
G
.V.
Published 2017-12-01
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Article
8
The Effect of Acid Composition on the Fermentation Process of Pork Fat
by
Gurinovich
G
.
,
Malyutina K.
,
Seregin S.
,
Patrakova I.
Published 2020-03-01
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Article
9
Improving the Salting Technology for Fermented Maral Meat Products
by
Myshalova O.
,
Gurinovich
G
.
,
Patrakova I.
,
Seregin S.
Published 2018-12-01
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Article
10
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
by
Gurinovich
G
.V.
,
Malyutina K.
,
Subbotina M.A.
Published 2015-12-01
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Article
11
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR MEAT DELICACY TECHNOLOGY
by
Myshalova O.М.
,
Gurinovich
G
.V.
,
Gurikova Y.S.
Published 2016-09-01
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Article
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