Перегляд за Автор "Kushnirenko, N. M."
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- ДокументAnatomical and histological differences between meat and greasy breeds of pigs(2022) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Kushnirenko, N. M.
- ДокументBiotechnological treatment of plant raw materials for fish and plant products(2023) Kushnirenko, N. M.; Patyukov, S. D.; Kushnirenko, A. D.
- ДокументBlack Sea rapana as a prospective raw material(2020) Palamarchuk, A. S.; Patyukov, S. D.; Kushnirenko, N. M.
- ДокументModeling of recipes of multiple component canned foods with hydrobionts(2020) Kushnirenko, N. M.; Palamarchuk, A. S.; Patyukov, S. D.
- ДокументProspects for regulation of moisture content of muscle tissue in fish by chemical method(2020) Kushnirenko, N. M.; Palamarchuk, A. S.; Patyukov, S. D.
- ДокументUse of calendula flowers in semi-finished meat products(2020) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Kushnirenko, N. M.
- ДокументUse of poultry meat with salmonellosis in the production of sausages(2022) Patyukov, S.D.; Fugol, A. G.; Kushnirenko, N. M.; Azarova, N. G.A technology has been developed for the production of sausages from the meat of animals infected with salmonellosis. The influence of new modes of sausage processing on the organoleptic characteristics of the finished product was studied. Optimal heat treatment regimes have been established, auxiliary materials have been selected, namely, a high-barrier multilayer polyamide casing. A comparative assessment of sausages obtained by our proposed technology with sausages that were produced according to standard industrial technology was carried out.
- ДокументUse of summer savory as a preservative in meat products(2020) Patyukov, S. D.; Fugol, A. G.; Palamarchuk, A. S.; Kushnirenko, N. M.