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Scopus Author ID: 57190948954

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СОВЕРШЕНСТВОВАНИЕ УПРАВЛЕНИЯ ИННОВАЦИЯМИ ПРЕДПРИЯТИЙ МОЛОЧНОЙ ПРОМЫШЛЕННОСТИ РФ В УСЛОВИЯХ ИМПОРТОЗАМЕЩЕНИЯ

Izdenister natigeler
2024-12-30 | Journal article
DOI: 10.37884/4-2024/46
Contributors: Ирина Богомолова; Ирина Василенко; Салима Мизанбекова
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The study of the nutritional and biological value of functional semi-finished fish products "fish balls"

Potravinarstvo Slovak Journal of Food Sciences
2023 | Journal article
DOI: 10.5219/1828
EID:

2-s2.0-85163143666

Part of ISSN: 13370960 13380230
Contributors: Utebekova, G.; Akhmetova, N.; Gurinovich, G.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

Effect of Dry Aging on Beef Muscle Proteins

Food Processing: Techniques and Technology
2023-09-29 | Journal article
DOI: 10.21603/2074-9414-2023-3-2462
Contributors: Galina Gurinovich; Irina Patrakova; Vladislav Khrenov; Marina Patshina; Antonina Shevchenko
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Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass

Theory and practice of meat processing
2023-07-08 | Journal article
DOI: 10.21323/2414-438X-2023-8-2-85-92
Contributors: B. K. Kabdylzhar; A. K. Kakimov; A. K. Suychinov; G. V. Gurinovich; Z. S. Yessimbekov
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ANTIOXIDANT ACTIVITY OF BEE HONEY AND PROPOLIS IN MEAT SYSTEMS

2023-02-16 | Conference paper
DOI: 10.21603/-I-IC-34
Contributors: Galina Gurinovich; S. S. Soldatova
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MAIN APPROACHES TO THE DEVELOPMENT OF A MEAT PRODUCT OF HERODIETIC NUTRITION

2023-02-16 | Conference paper
DOI: 10.21603/-I-IC-33
Contributors: Galina Gurinovich; I. V. Il'inyh
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Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology

Food systems
2023-01-09 | Journal article
DOI: 10.21323/2618-9771-2022-5-4-376-382
Contributors: G. V. Gurinovich; V. A. Khrenov; I. S. Patrakova; M. V. Patshina
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Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef,Влияние продолжительности сухого созревания и состава посолочных веществ на белки высококачественной говядины

Food Processing: Techniques and Technology
2022 | Journal article
DOI: 10.21603/2074-9414-2022-1-98-107
EID:

2-s2.0-85137618630

Part of ISSN: 23131748 20749414
Contributors: Gurinovich, G.V.; Patrakova, I.S.; Khrenov, V.A.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste

Theory and practice of meat processing
2022-04-12 | Journal article
DOI: 10.21323/2414-438X-2022-7-1-66-72
Contributors: B. K. Kabdylzhar; A. K. Kakimov; Zh. S. Yessimbekov; G. V. Gurinovich; A. K. Suychinov
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Cutlet formulas with spelt and thistle seeds flour balanced by amino acid composition

IOP Conference Series: Earth and Environmental Science
2021 | Conference paper
DOI: 10.1088/1755-1315/640/2/022027
EID:

2-s2.0-85101689955

Part of ISSN: 17551315 17551307
Contributors: Patrakova, I.S.; Seregin, S.A.; Gurinovich, G.V.; Myshalova, O.M.; Patshina, M.V.; Sannikov, P.V.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

Biological value of semi-smoked sausages with cedar oil cake

Foods and Raw Materials
2020 | Journal article
DOI: 10.21603/2308-4057-2020-1-30-39
EID:

2-s2.0-85085580502

Part of ISSN: 23109599 23084057
Contributors: Gurinovich, G.V.; Patrakova, I.S.; Seregin, S.A.; Gargaeva, A.G.; Alekseevnina, O.Y.; Myshalova, O.M.; Patshina, M.V.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

The effect of acid composition on the fermentation process of pork fat

Food Processing: Techniques and Technology
2020 | Journal article
DOI: 10.21603/2074-9414-2020-1-32-43
EID:

2-s2.0-85096542314

Part of ISSN: 23131748 20749414
Contributors: Gurinovich, G.V.; Malyutina, K.V.; Seregin, S.A.; Patrakova, I.S.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

Study of autolytic changes in red deer meat and beef

Indian Journal of Science and Technology
2016 | Journal article
DOI: 10.17485/ijst/2016/v9i30/98747
EID:

2-s2.0-84984647093

Part of ISSN: 09745645 09746846
Contributors: Kaimbaeva, L.A.; Gurinovich, G.V.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

Study of processes of oxidation of lipids and proteins of half-smoked sausages at the stages of technological processing depending on the composition of cures

Foods and Raw Materials
2016 | Journal article
DOI: 10.21179/2308-4057-2016-2-75-84
EID:

2-s2.0-85011110645

Part of ISSN: 23109599 23084057
Contributors: Patrakova, I.S.; Gurinovich, G.V.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

The study of factors affecting the activity of meat antioxidant system

Foods and Raw Materials
2015 | Journal article
DOI: 10.12737/11235
EID:

2-s2.0-84984893640

Part of ISSN: 23109599 23084057
Contributors: Patrakova, I.S.; Gurinovich, G.V.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier

Effect of wheat germ on the functional properties and oxidation stability of ground meat systems

Foods and Raw Materials
2013 | Journal article
DOI: 10.12737/1439
EID:

2-s2.0-84984917511

Part of ISSN: 23109599 23084057
Contributors: Gurinovich, G.V.; Patrakova, I.S.
Source: Self-asserted source
Galina Gurinovich via Scopus - Elsevier
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