Smolnikova F 1

1. Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat
2. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation
3. Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter
4. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
5. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
6. Investigation of the Effects of Electron Beam Irradiation on the Functional Properties and Stability of Various Feed Products During Storage
7. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
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