Methodological Aspects of Identification of Tissue-Specific Proteins and Peptides Forming the Corrective Properties of Innovative Meat Products

Theory and practice of meat processing
doi 10.21323/2414-438x-2018-3-3-36-55
Full Text
Abstract

Available in full text

Date
Authors
Publisher

The Gorbatov's All-Russian Meat Research Institute

Related search

Organizational and Methodological Aspects of the Internal Control of Products Processing

WORLD OF FINANCE
2019English

Sanitizer Resistance of Biofilm-Forming Salmonellaisolated From Meat Products

Arquivo Brasileiro de Medicina Veterinaria e Zootecnia
Veterinary
2015English

Innovative Management in Regional Development: Methodological Aspects

Financial and credit activity: problems of theory and practice
2019English

Identification of Marker Proteins for the Adulteration of Meat Products With Soybean Proteins by Multidimensional Liquid Chromatography-Tandem Mass Spectrometry

English

Bioactive Peptides Generated From Meat Industry By-Products

Food Research International
Food Science
2014English

Basic Aspects of the Technique and Applications of Infrared Spectroscopy of Peptides and Proteins

ACS Symposium Series
ChemistryChemical Engineering
1999English

Valorization of Proteins From Co- And By-Products From the Fish and Meat Industry

Chemistry and Chemical Technologies in Waste Valorization
2017English

Neuropeptidomics Strategies for Specific and Sensitive Identification of Endogenous Peptides

Molecular and Cellular Proteomics
BiochemistryMedicineAnalytical ChemistryMolecular Biology
2007English

Identification of Meat and Other Products of Slaughter Animals at Veterinary-Sanitary Examination

RUDN Journal of Agronomy and Animal Industries
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy