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dc.contributor.authorSadovoy, V. V.-
dc.contributor.authorСадовой, В. В.-
dc.contributor.authorShchedrina, T. V.-
dc.contributor.authorЩедрина, Т. В.-
dc.date.accessioned2019-02-14T11:49:34Z-
dc.date.available2019-02-14T11:49:34Z-
dc.date.issued2015-
dc.identifier.citationSadovoy, V.V., Guzenko, V.I., Shlykov, S.N., Omarov, R.S., Shchedrina, T.V. The study of molecular structure of chitosan and the determination of the possibility of its use in meat production // Research Journal of Pharmaceutical, Biological and Chemical Sciences. - 2015. - Volume 6. - Issue 6. - Pages 613-616ru
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-84951834728&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=992359d249ab9ec4ecf38bc88cc9ad94&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28The+study+of+molecular+structure+of+chitosan+and+the+determination+of+the+possibility+of+its+use+in+meat+production%29&relpos=0&citeCnt=36&searchTerm=-
dc.identifier.urihttp://hdl.handle.net/20.500.12258/4305-
dc.description.abstractBy means of methods of computer chemistry possibility with chitozan in technology of meat products is investigated. Functional and properties of modeling systems with products of processing of chitin are studied. It is established, that chitin derivatives improve qualitative characteristics of modeling systemsru
dc.language.isoenru
dc.publisherResearch Journal of Pharmaceutical, Biological and Chemical Sciencesru
dc.relation.ispartofseriesResearch Journal of Pharmaceutical, Biological and Chemical Sciences-
dc.subjectChitosanru
dc.subjectComputer chemistryru
dc.subjectFoodru
dc.subjectPolyamineru
dc.subjectSausageru
dc.titleThe study of molecular structure of chitosan and the determination of the possibility of its use in meat productionru
dc.typeСтатьяru
vkr.amountPages 613-616ru
vkr.instИнститут сервиса, туризма и дизайна (филиал) СКФУ в г. Пятигорске-
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