Biotechnology of food and biological active substances

Prospect of using green vegetable crops in chicken liver meat spreads

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Research article

Neyaskin N. N.

Kulikov A. A.

DOI:

https://doi.org/10.60797/IRJ.2025.156.3

Issue: № 6 (156), 2025

Suggested:

26.02.2025

Accepted:

05.05.2025

Published:

17.06.2025

480

DEPENDENCE OF MEAT AND MEAT PRODUCTS QUALITY ON ANATOMICAL CHARACTERISTICS OF ANIMALS

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Review article

Kozlikin V. A.

Rodnova M. Y.

Voinikov D. P.

DOI:

https://doi.org/10.60797/IRJ.2025.153.63

Issue: № 3 (153), 2025

Suggested:

01.12.2024

Accepted:

28.02.2025

Published:

17.03.2025

743

A STUDY OF THE POSSIBILITY OF USING PAPAIN AND BETA-GLUCANASE TO PRODUCE YEAST HYDROLYSATE

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Research article

DOI:

https://doi.org/10.23670/IRJ.2024.139.99

Issue: № 1 (139), 2024

Suggested:

19.12.2023

Accepted:

22.01.2024

Published:

24.01.2024

1496

DEVELOPMENT OF TECHNOLOGY OF SEMI-SOFT CHEESE OF THERAPEUTIC AND PREVENTIVE DIRECTION WITH PHYTOCOMPONENTS

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Research article

Ovchinnikov D. D.

DOI:

https://doi.org/10.23670/IRJ.2024.141.16

Issue: № 3 (141), 2024

Suggested:

10.12.2023

Accepted:

19.02.2024

Published:

18.03.2024

1167

Using Microwave Radiation In The Technology Of Producing Flavor Additives

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Research article

DOI:

https://doi.org/10.23670/IRJ.2024.139.100

Issue: № 1 (139), 2024

Suggested:

08.12.2023

Accepted:

21.12.2023

Published:

24.01.2024

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