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5-6 // 2011



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Anniversary of Meat industry

In Moscow, Russia Exhibition Centre on 10 th International Exhibition of Meat Industry 2011 ". In the role of an organizer made an international company ITE.Hot topic.


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S. Zaitseva

Quality is the Home

Expansion of the range. The economic benefi t from the work according to GOST.


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M. Boev

Export of food: problems and perspectives

Questions of export of food products, search of ways of their solution.


637.523:637.002.35

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V. Kulikova

Change of lipid fraction of combined chopped semi-fi nished goods during the process of low temperature storage

Speed of hydrolytic and oxidative transformations of lipid fractions in frozen chopped semi-fi nished goods containing protein preparations of animal and vegetable origin.


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S. Tikhonov

Animals subjected to stress and meat quality


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. Myshalova

Raw material resources of meat factory

Types of industrial animals and poultry are shown. Their meat productivity is considered.

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Quality of meat: organoleptic and instrumental methods of estimation

Those quality indexes which are perceived and estimated by consumers (appearance, odor and scent, taste, texture, acoustic characteristics) and their interconnection with measured physico-chemical characteristics are considered.


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A. Romanova

Signifi cance of trademark for competitive ability of multiproduct food enterprises

Scientifi c and methodological basics of formation of trademarks and organization of their management at multiproduct food enterprises are developed.


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G. Glazova, O. Shilenok, L. Ashihina, . Zhuchkov, N. Tolkunova

Usage of casing with bactericidal coating in production of sausages

One of the ways of increase of storage period of sausages by means of usage of solid casings is considered.


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