Povolzhskiy scientific research institute of manufacture and processing of meat and dairy industry of Russian agricultural academy
Author list of organization
List of articles written by the authors of the organization
-
AGRONOMIC BIOLOGICAL AND MEAT QUALITIES OF YOUNG PIGS OF DIFFERENT CANADIAN BREEDS
06.00.00 Agricultural sciences
DescriptionThere are comparative characteristics of agronomic biological qualities of young pigs of Canadian breeds: yorkshire, landrace and duroc
-
MICROBIOLOGICAL LANDSCAPE OF CALVES USING THE NEW LACTULOSE BIOLOGICALLY ACTIVE ADDITIVES
DescriptionThe article presents the results of studies on the effect of dietary supplements «Kumelaсt» and «Laсtumin» on the microflora of calves. Prepara-tions stimulated proliferation lactic acid microflora, which depressed proliferation of opportunistic or-ganisms, which prevents the calves from diarrhea
-
Description
There are comparative characteristics of agronomic biological qualities of bulls of Kazakh white and Kalmyk breed and their crosses
-
Description
The article describes the biotechnology of bacterial concentrates with cryofreezing of microbal mass. Obtained bacterial concentrates are used in the production of whey-based feed additives with probiotic effect. Feed additives were tested on milk-fed calves within scientific experiments
-
NEW FEED ADDITIVE FOR EGG POULTRY
06.00.00 Agricultural sciences
DescriptionGeneral characteristic of the productive qualities of laying-hens are given
-
RECEPTION OF NANOPARTICLES OF SILVER FOR USE IN MANUFACTURE OF FIBROUS COVERS
DescriptionResults of deep comprehensive investigation of possibility of a method of micellar colloidal synthesis for reception nanoparticles of silver with the set characteristics are evaluated. The production technology of fibrous covers with nanoparticles of silver is considered
-
THE ANALYSIS OF USE OF THE COMPLEX ADDITIVE «CURRANT» IN COMPOUNDINGS OF HALF-SMOKED SAUSAGES
DescriptionThe results of research of influence of “CURRANT” complex on periods of storage, physical, chemical and quality indicators of half-smoked sausages are resulted. The production technology of half-smoked sausages with use of “CURRANT” complex is considered
-
PRODUCTION OF TABLE EGGS WITH A PRE-DOMINANTLY FUNCTIONAL PROPERTIES
06.00.00 Agricultural sciences
DescriptionGeneral characteristic of a productivity of laying-hens and a quality of table eggs is given in this article
-
THE INFLUENCE OF A BREED OF BULL-CALVES OF SPECIALIZED MEAT BREEDS ON THE QUALITY OF BEEF
06.00.00 Agricultural sciences
DescriptionIn the article, the materials of the studying of the influence of bull-calves of specialized meat breeds on the quality of beef are presented
-
STUDY OF WATER IN THE STRUCTURE OF SWEET PROCESSED CHEESE BY NMR RELAXOMETRY METHODS
DescriptionThe quantitative distribution and condition of the water in the structure of processed cheese are defined in this article. The sequence of entering the components in the mixture to melt in the production of sweet processed cheeses is discussed