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Search Results - Tunieva, E K
Search Results - Tunieva, E K
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A comparative study of fat replacers in cooked sausages
by
Nasonova, V V
,
Tunieva, E K
Published in
IOP conference series. Earth and environmental science
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A study on the synergetic interaction of kappa-carrageenan with konjac gum
by
Tunieva, E K
,
Spiridonov, K I
,
Nasonova, V V
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IOP conference series. Earth and environmental science
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Effect of chard powder on colour and aroma formation in cooked sausages
by
Nasonova, V V
,
Tunieva, E K
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IOP conference series. Earth and environmental science
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The effect of essential oils on the color stability of minced meat
by
Semenova, A A
,
Nasonova, V V
,
Tunieva, Е K
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IOP conference series. Earth and environmental science
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The influences of salt replacers on the antioxidative activity of pork
by
Tunieva, E К
,
Kotenkova, E A
,
Nasonova, V V
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IOP conference series. Earth and environmental science
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Effect of salting on back fat hydrolysis and oxidation
by
Tunieva, E К
,
Nasonova, V V
,
Stanovova, I A
,
Spiridonov, К I
,
Kurzova, A A
Published in
IOP conference series. Earth and environmental science
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Iop Conference Series. Earth And Environmental Science
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Iop Conference Series: Earth And Environmental Science
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Food Science & Technology
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Life Sciences & Biomedicine
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Science & Technology
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Meat
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Meat Products
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4
Color
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Sodium
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Antioxidans
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Antioxidants
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Carrageenan
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Comparative Studies
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Fett
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Fleisch
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Gemüse
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Guar Gum
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Lebensmittel
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Natrium
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Natriumchlorid
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Oxidation
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Polysaccharides
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Institute Of Physics Iop Science Extra
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Free E-Journal (出版社公開部分のみ)
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Publicly Available Content Database (Proquest) (Pq Sdu P3)
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