T. Giro

THE USAGE OF ANIMAL AND VEGETABLE ORIGIN RAW MATERIALS COMBINATORICS IN MEAT PRODUCTS OF âHALALâ CATEGORY DEVELOPMENT

I. Gorlov, Oksana B. Gelunova, T. Giro, 2014 .

Using the Fiber Preparations in Meat Processing

A. V. Randelin, I. Gorlov, M. Slozhenkina, 2015 .

Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives

T. Giro, L. Ilina, A. Kulikovsky, 2022, Foods and Raw Materials.

Biochemical and physicochemical indicators of the quality of milk and meat obtained from cows with brucellosis

T. Giro, O. M. Popova, V. Agoltsov, 2021, Veterinary world.

Xanthan-based biodegradable packaging for fish and meat products

I. Simakova, T. Giro, L. Karpunina, 2020 .

Production of enriched lamb in biodegradable packaging

I. Gorlov, T. Giro, S. Andreeva, 2020 .

IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS

S. Kozlov, I. Gorlov, M. Slozhenkina, 2018, Theory and practice of meat processing.

Use of iodine and selenium enriched fodder rations for production of fortified young lamb

T. Giro, A. Kozin, A. Giro, 2021, Theory and practice of meat processing.

Effects of storage in biodegradable film coating on sensory values of fortified lamb

T. Giro, A. Giro, A. Kulikovskiy, 2022, THE 2ND INTERNATIONAL SCIENTIFIC CONFERENCE «ECOSYSTEMS WITHOUT BORDERS - 2021».

Biomedical evaluation of antioxidant properties of lamb meat enriched with iodine and selenium

S. Kozlov, M. Slozhenkina, A. Seidavi, 2022, Open life sciences.