Innovative Technologies for the Production of Semi-Finished Meat Products as a Factor in the Development of the Consumer Market

Open Access

Issue		SHS Web Conf. Volume 93, 2021 3^rd International Scientific Conference on New Industrialization and Digitalization (NID 2020)


Article Number		04016
Number of page(s)		8
Section		The Consumer Market in the New Economy: Innovative Models, Opportunities, Priorities
DOI		https://doi.org/10.1051/shsconf/20219304016
Published online		12 January 2021

N.V. Leiberova, O.V. Chugunova, N.V. Zavorokhina, Economy of the region, 4, 142 (2011) [CrossRef] [Google Scholar]
R.V. Kunakova, R.A. Zaynullin, E.K. Khusnutdinova, B.I. Yalaev, Bulletin of the Academy of Sciences of the Republic of Bashkortostan, 21, 3(83), 5 (2016) [Google Scholar]
N.F. Gerasimenko, V.M. Poznyakovskiy, N.G. Chelnokova, Technologies of food and processing industry of the agro-industrial complex - healthy food products, 4(12), 52 (2016) [Google Scholar]
R.I. Fattakhova, New Science: Strategies and Development Vectors, 118-3, 51 (2016) [Google Scholar]
S.Yu. Baglushkina, N.V. Yefimova, I.Yu. Tarmayeva, Public health and habitat, 6 (267), 23 (2015) [Google Scholar]
I.K. Nesterenko, L.V. Anisimova, Biotechnology and Society in the XXI Century, International Scientific and Practical Conference, 220 (2015) [Google Scholar]
Biotechnology and Society in the XXI Century, International Scientific and Practical Conference, 438 (2018) [Google Scholar]
J.A. Delcour, R.C. Hoseney, Principles of cereal science and technology, 280 (2009) [Google Scholar]
R. Prasad, J. Alok, S. Latha, K. Arvind, V.S. Unnikrishnan, J. Food Sci. Technol. Vol. 52 no. 2, Pp. 662-675 (2015) [CrossRef] [Google Scholar]
K. Nelson, L. Stojanovska, T. Vasiljevic, M. Mathai, Canadian Journal of Physiology and Pharmacology, 91(6), 429 (2015) [CrossRef] [Google Scholar]
V. Sternaa, S. Zuteb, L. Brunavaa, Agriculture and Agricultural Science Procedia, 8, 252 (2016) [CrossRef] [Google Scholar]
E.I. Reshetnik, V.A. Maksimyuk, T.V. Sharipova, The potential of modern science, 2 (10), 62 (2015) [Google Scholar]
E.N. Zubareva, I.S. Patrakova, G.V. Gurinovich, N.N. Potipaeva, Meat industry, 12, 20 (2011) [Google Scholar]
O.V. Zinina, K.S. Gavrilova, M.A. Pozdnyakova, Bulletin of the South Ural State University, Series: Food and Biotechnology, 1, 31 (2019) [CrossRef] [Google Scholar]
L.E. Golunova, Collection of recipes for dishes and culinary products for catering, 688 (2006) [Google Scholar]
A.N. Beloshapka, P.R. Buff, G.C. Fahey, K.S. Swanson, J. Foods, 5, 1 (2016) [Google Scholar]
S. Bellaio, S. Kappeler, E.Z. Rosenfeld, M. Jacobs, Cereal foods world, 58(2), 231 (2014) [Google Scholar]
A. Fardet, Nutrition research reviews, 23, 65 (2010) [CrossRef] [PubMed] [Google Scholar]
B. Tian, B. Xie, J. Shi, Food chemistry, 119(3), 1195 (2010) [CrossRef] [Google Scholar]
V.A. Tutelyan, D.B. Nikityuk, S.A. Khotimchenko, Russian Journal of Rehabilitation Medicine, 2, 74 (2017) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.