1983

A Slaughter technology and hygiene

  1. A.M. Abdelhamid

  2. G. Arndt and A.P. Fish

  3. A. Borghese, A. Romita, S. Gigli and M. Mormille

  4. G. Cia and G. Takahashi

  5. A.G. Doudlas, M.J. Darre and D.M. Kinsman

  6. A.V. Fischer, J.D. Wood, G. Stevens and J. Robelin

  7. V.M. Gorbatov, A.A. Belousov, N.M. Krekhov, L.I. Stekolnikov, E.N. Mushinsky, V.I. Plotnikov and Yu.V. Tatulov

  8. Ju.A. Kolos, V.Ja. Shablj, T.A. Atrazheva and T.V. Kuzmenko

  9. G. Malmfors, K. Lundström, S. Fabiansen

  10. V.H. Powell, P.E. Bouton, P.V. Harris and W.R. Shorthouse

  11. K. Pusztai, A. Csiba and L. Körmendy

  12. D. Schwörer, P. Vögeli, J.K. Blum and A. Rebsamen

  13. F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

  14. A.A. Taylor

  15. E. Petäjä

B Postmortem biochemistry

  1. M. Bellatti, G. Dazzi, R. Chizzolini, F. Palmia and G. Parolari

  2. N.D. Light and A.J. Bailey

  3. A. Pinkas, P. Marinova and G. Monin

  4. H.J. Räuber, I. Kiessling and A. Geissler

  5. A.T. Rantsios and P.B. Papavasileiou

  6. M. Severini, E. Di Antonio, A. Vizzano, G. Cenci and P. Avellini

  7. A. Talmant and G. Monin

C/1 Technology of meat products

  1. A. Baier, E. Haack and P. Richter

  2. P. Baldini, F. Palmia and R.G. Raczynski

  3. A.M. Brazhnikov, B.V. Shtcherbina, S.V. Karpytchev and L.V. Kalmykova

  4. A.A. Belousov, G.E. Limonov, T.G. Kuznetsova, L.V. Gorelik and R.A. Khromova

  5. V. Bifani, J.A. de la Vega and C. Paredes

  6. K. Boshkova, St. Danchev and K. Kostov

  7. K. Boshkova, St. Danchev and K. Kostov

  8. R. Brankova, B. Dineva, N. Nestorov, A. Krastev and M. Chakarov

  9. B. Dineva, R. Brankova, N. Nestorov, A. Krastev and S. Toncheva

  10. Z. Duda, M. Mielnik and K. Piwowarska-Poltorak

  11. D. Gadzheva, E. Kirova, N. Nestorov and E. Miteva

  12. J.P. Girard and D. Omolosho

  13. N.A. Golovkin, R.P. Ivanova, V.I. Sharobaiko, B.A. Klimova

  14. N.A. Golovkin, S.A. Evelev and A.F. Savtchenko

  15. A.A. Gorbatov

  16. V.M. Gorbatov

  17. O. Harbitz and B. Egelandsdal

  18. E. Hauser

  19. V.I. Ivashov, S.G. Yurkov, B.N. Duidenko, V.A. Andreyenkov and A.V. Gorbatov

  20. M. Laroche and G. Gandemer

  21. G.E. Limonov, A.I. Snitsar, V.P. Dekhanov and Yu.V. Tatilov

  22. Yu.R. Mamadjanov

  23. S.V. Netsepljaev, N.V. Makarov and A.S Bibikov

  24. E.F. Oreshkin, Yu.A. Ivashkin and I.I. Protopopov

  25. E. Puolanne and P. Turkki

  26. L.J. Rubin, F. Shahidi, L.L. Diosady

  27. F.A. Salem, H.K. El-Manawaty, A.A. El-Dashlouty

  28. S. Šibalić, D. Smiljanić and M. Djordjević

  29. T.V. Tchizhikova, I.A. Rogov, I.L. Popov

  30. K.P. Venger, F.I. Abdel Aal, N.P. Mazurenko and V.P. Novikov

C2 Microbiology of meat and meat products

  1. A. Alian, F.A. El-Wakeil, S.B. El-Magoli and N. Abdel Roman

  2. F.K. Luke, H. Hechelmann and L. Leistner

  3. P. Modic, M. Djorddjevic

  4. L. Neumayr, F.K. Lücke and L. Leistner

  5. H.W. Ockerman and J. Szczawinski

  6. H.W. Ockerman and J. Szczawinski

  7. J.J. Sheridan and J. Sherington

  8. J.J. Sheridan and S.N. Reid

  9. F.J.M. Smulders, F. Korteknie, C.H.J. Woolthuis. P. Barendsen and J.G. Van Logtestijn

  10. P. Zeuthen and H.K. Ludvigsen

D Nutritional properties and sensory evaluation of meat and meat products

  1. M.M. Abd El-Baki, R.A. Taha, F.M.M. El-Zayet, A.A. El-Dashlouty and Z.M.A. Fouda

  2. L. Bliznakova, G. Dimitrov and G. Manev

  3. M. Enser, A.V. Fischer and J.D. Wood

  4. A. Juhasz, V. Mihalyi-Kengyel and L. Kormendy

  5. K.O. Honikel and R. Hamm

  6. G. Gandemer, J.P. Girard and C. Denoyer

  7. I.V. Gubanov, A.F. Savtchenko and V.M. Morozov

  8. A.G. Mamedov, V.M. Guseinov and N.N. Shukiurov

  9. L. Muller and J. Restle

  10. N. Nestorov, E. Miteva, D. Gadzheva and M. Radev

  11. M. Ristic

  12. E.G. Rozantsev, B.G. Yasnitsky, L. Tsupak, G.V. Gurinovich

  13. C. Sarra, M. Boccinone and L. Damasio

  14. V.Ja. Shably

  15. N.N. Shishkina and L.F. Besagonova

  16. H.-J. Sinell, A. Weber and S. Hauptmann

  17. G.R. Skurray, M. de Paoli and P.A. Baumgartner

  18. L.I. Stekolnikov, V.M. Gorbatov, L.V. Alyokhina, V.I. Kazilyavitchus, E.V. Labetsky and V.T. Kolesnikova

  19. A.V. Stefanov, N.N. Lipatov, I.A. Rogov, N.V. Makarov, L.M. Antipova, A.G. Zabashta, R.M. Ibragimov and L.D. Londar

  20. S.I. Sukhanova and A.F. Savtchenko

  21. E. Tsvetkova, K. Beev and N. Aleksiev

  22. N.K. Zhuravskaya, O.N. Kozhevnikova, V.A. Yasyreva and A.V. Gorbatov (the first author in the Russian version)

  23. J.D. Wood, M. Enser and A.V. Fisher

E Analytical techniques for the control of meat products

  1. P. Baldini, E. Gibertini, F. Palmia and R.G. Raczynski

  2. M.D. Calsina, M. Alvarez, M. Hortos and J.M. Monfort

  3. G.Campanini, G. Madarena, G. Dazzi and E. Maggi

  4. O. Dafflon, H. Koch and B. Zuercher

  5. A.A. Hvass

  6. R.L.S. Patterson, S.J. Jones and E.K. Kang’ethe

  7. K. Shrimanker, L.J. Salter and R.L.S. Patterson

  8. E. Tsvetkova, N. Aleksiev and K. Beev

  9. R. Verbeke

  10. A. Vizzani, D.I. Antonio and S. Dominici

  11. E. Zukal, V. Mithalyi-Kengyel, J. Czegledi-Janko and L. Kormendy

  12. M. Jul

F Non-meat components in meat products

  1. V.T. Dianova, N.G. Krokha and V.B. Tolostoguzhov

  2. A.P. Dubinskaya, V.V. Kulikova, S.I. Postnikov and N.A. Besprozvannaya

  3. A.V. Efimov, I.A. Rogov, N.N. Lipatov, A.G. Zabashta, E.I. Titov, N.G. Bandurkin and N.V. Titova

  4. F.A. El-Wakeil, S.B. El-Magoli, A. Alian and N. Abdel-Roman

  5. A.F. Savtcenko, A.G. Zabashta, R.M. Ibragimov, N.N. Lipatov, A.V. Efimov and E.I. Titov

  6. V.M. Gorbatov, R.M. Salavalutina, V.I. Lyubchenko, G.P. Goroshko, A.A. Belousov and T.G. Kuznetsova

  7. N.N. Lipatov, E.Y. Titov, N. SH. Nadashvili, M.L. Mamikonyan and M.N. Matveitchuk (and V.N. Pismenskaya)

  8. M. Polic, V. Matekalo-Sverak, P. Modig and D. Westerling

  9. CH. Ring, R. Roider and H. Schmidt

  10. N.K. Rostrosa, P.F. Ditchenko, E.A. Zhdanova, L.V. Kalinina and N.V. Makarov

G Use of slaughtering by-products

  1. K. Autio

  2. A.M. Brady, D.A. Ledward and R.A. Lawrie

  3. Z. Duda and E. Hasik-Pajak

  4. M. Honkavaara and R. Tuominen

  5. Gy. Selmeci, F. Cseh, I. Juhasz, L. Rosa and I. Santa

  6. E.G. Shumkov, V.I. Khlebnikov, V.N. Makhonina, M.M. Korotajeva, I.I. Stefanova, L.A. Khovaeva and K.S. Petrovsky

  7. A. Stiebing

  8. G.G. Tchernova, A.A. Gusev, V.A. Gonotsky, V.I. Khlebnikov and M.M. Korotajeva

  9. V.G. Volik, K.I. Lobzov and V.N. Tarakanova

Round Table N 1. Matured and ripened meat products

  1. G. Poralori, M. Bellati, R. Chizzolini and G. Dazzi

  2. R. Chizzolini, G. Dazzi, G. Poralori and M. Bellati

  3. P. Baldini, M. Campanini, G. Pezzani and F. Palmia

  4. P. Baldini, F. Palmia, G. Pezzani and L. Lambertini

  5. R. Avnat and Z. Berk

Round Table N 2. Meat technology in developing countries

  1. R. Nilson, B. Buch-Larsen and O. Ipsics

1982

1. Transportation of living cattle and slaughtering and dressing technology

  1. W.C. Brisendine, M.A. Bumgarner and D.M. Kinsman

  2. A.M. Abdelhamid

  3. A.M. Abdelhamid

  4. G. Malmfors

  5. Y.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

  6. P.A. Barton, H. Busk and O.K. Pedersen

  7. N. Nestorov

  8. N.G. Gregory and S.B. Wotton

  9. G.V. Petersen and D.K. Blackmore

  10. B. Buts, E. Claeys and D. Demeyer

  11. E.B. Sonaiya

  12. N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

  13. S. Georgakis, E. Kaldrimidou, K. Vareltzis, E. Agakidou and T. Tsagaris

  14. F.J.M. Smulders, G. Eikelenboom and J.G. van Logtestin

  15. G. Eikelenboom and F.J.M. Smulders

2. Postmortem biochemistry

  1. M.G. Harrington and M.M. Henahan

  2. M. Boccignore, L. Damasio and C. Sarra

  3. A. Lacourt and P.V. Tarrant

  4. A.T. Rantsios and P.B. Papavasiliou

  5. P. Roncales, K.O. Honikel and R. Hamm

  6. B. Dzierzynska-Cybulko, E. Pospiech, H. Gajewska-Szczerbal, K. Dolata, J. Domanski and A. Sosnicki

  7. J. Scheper

  8. E. Pospiech

  9. M. Vada-Kovacs, A. Csiba, A. Nagynemeth and J. Saska

  10. S. Fabianson, I. Erichsen, A. Laser Reutersward and G. Malmfors

  11. M. Vada, E. Szucs and A. Csiba

  12. M. Morgenthaler, M. Harder and A.L. Prabucki

  13. E. Stabursvick and M. Martens

  14. J. Bousset

  15. R.H. Locker

3. Chilling, freezing, transportation and thawing

  1. E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov

  2. M. Camiruaga, P. Schultz and E. Sanhueza

  3. A. Grozdanov, N. Dimitrova, N. Nesterov, N. Dilova and G. Dikova

  4. A. Grozdanov, N. Dimitrova, N. Nestorov, N. Dilova and G. Dikova

  5. S.A. El-Kady, K.A. Ammar and A.A. Fahmy

  6. N.A. Golovkin, R.P. Ivanova and V.I. Sharobaiko

  7. F.A. El-Wakeil, H.M. El-Banna, N. Abdallah and S.B. El-Magoli

  8. S.B. El-Magoli, F.A. El-Wakeil and H.M. El-Banna

  9. E. Puolanne and E. Kukkonen

  10. L. Bøgh-Sørensen

  11. N.A. Golovkin and N.N. Vorobieva

  12. R. Enamorado, D. Yubero, D. Guttierez and R. Rodriguez y Col

  13. R. Hamm and P. Gottesmann

  14. H.G. Liebich and E. Meier

  15. N. Guravskayj, E. Kaukhcheshvili, S. Osipov and A. Vasilev

  16. S.J. James and C. Bailey

  17. N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

  18. H.O. Mikkelsen

  19. R.M.A. El-Saadany, F.M.H. Ashour and S.S. Abbas

  20. G. Amtmann Brionnes, J.C. Maldonado Muscio and A.M. Hidalco Morales

4. Technology, microbiology and sanitary aspects of the dry and or cooked meat products

  1. V.M. Gorbatov, I.V. Gubanov, V.M. Morozov and N.N. Mizeretsky

  2. V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov

  3. N.N. Mizeretsky, Yu.A. Ivashkin, S.S. Ezhov+- and I.V. Gubanov

  4. V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

  5. Yu.A. Ivashkin, A. Borodin and K. Serdalheji

  6. V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

  7. G. Lorenz

  8. P.M. Radetic, M.D. Suvakov and J.T. Panin

  9. H.J. Raeuber, H. Nikolaus and E. Hubner

  10. M. Laroche

  11. Y. Mortayemi and C. Skjoldebrand

  12. V. Djordjevic, F. Bucar, I. Djujic and N. Radovic

  13. V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

  14. I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

  15. F.A. Salem, M.M. Abd El-Baki, K.A. Sedky, S.K. El-Samahy and SH.A.A. El-Nemr

  16. M.P. Voyakin, V.M. Gorbatov, G.P. Goroshko and R.M. Salavatulina

  17. A.M. Hermansson

  18. R. Tuominen and M. Honkavaara

  19. W. Schnakel and S. Danchev

  20. M. Honkavaara and R. Tuominen

  21. J.E. Reichert

  22. I. Baychev

  23. D. Gadzheva, V. Vergieva and N. Nestorov

  24. A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

  25. H.W. Ockerman and J.C. Kuo

  26. Z. Valdez, G. Manev and M. Ramos

  27. L. Leon, F. Beltran de Hereda, J. Fernandez-Salguero and M. Alcala

  28. J.B. Lennsick, J. Meester, H. Labots and E.J.C. Paardekooper

  29. K. Incze, A. Juhasz and E. Horvath

  30. B. Dineva, TS. Tsvetkov, R. Brankova and A. Krustev

  31. B. Dineva, N. Nesterov, TS. Tsvetkov, A. Krustev and R. Brankova

  32. P. Zeuthen and P. Gotfredsen

  33. L. Paunovic and Z. Tadic

  34. M.M. Mikhaylova and V.V. Krylova

  35. J. Flores and E. Martinez

  36. D. Kalinov, N. Dimitrova, N. Spasov and K. Dimitrov

  37. M. Catsaras and D. Grebot

  38. V.M. Matvejt-Chuk, N.N. Lipatov, E.I. Titov, N. Sh. Nadashvili, A.S. Myagkov and I.A. Rogov

  39. R.S. Melo

  40. A. Ordas Alavarez and M.A. Diaz Yubero

  41. W. Garcia Vidal, C. Correa, H. Lazaneo, S. Huertas and V. Urrestarazu

  42. M.L. Cortesi and G. Catellani

  43. R.E. Simard and G. Auclair

  44. P.D. McKercher, J.H. Blackwell and J.J. Callis

  45. E. Puolanne and P. Turkki

5. Non-meat ingredients

  1. M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova

  2. S. Dale, K. Steinholt, S. Aa. Gumpen and T. Høyem

  3. K. Vassilev and K. Kostov

  4. A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

  5. G.R. Schmidt, W.J. Means, D.F. Herriot and B.F. Miller

  6. W. Canet, J. Espinosa and R. Enamorado

  7. I. Ambrosiadis, F. Wirth and H.J. Sinell

  8. A. Jakubowski, M. Panasiki, W. Malecka and K. Zawadzka

  9. N. Tyutyundzhiev, Z. Tsaneva and M. Chernev

  10. V.T. Dianova, N.G. Krokha and V.B. Tolstuguzov

  11. P. Modic, L. Bastic, R. Zivanovic and V. Milosevski

  12. I. Kiss

6.By-products utilization, processing and stability

  1. I. Juhasz, R. Santa and G. Selmeci

  2. B.J. McAuley, S.D. Mott and F. Johnson

  3. V.G. Volik, K.I. Lobzov and V.P. Tarakanova

  4. H.W. Ockerman and H.A. Caldironi

  5. E. Slinde, J. Mielnik, M. Martens and A. Tenningen

  6. O. Sigmund Braathen, J.A. Nilsen and R. McCormick

  7. L.I. Stekolnikov,V.I. Piulskaya, V.Z. Krakova, G.I. Edelman and V.P. Karpova

  8. L.V. Alekhina and L.I. Stekolnikov

  9. J. Bello and MA.C. Ancin

  10. O.O. Babloyan

  11. E. Corrominas, M. Hortos and M. Garriga

  12. N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

  13. I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

7. Packing, packaging and storage of meat and meat products

  1. N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

  2. E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

  3. L.A. Abramova

  4. L. de Zutter and J. van Hoof

  5. R.E. Simard, L. Laleye, B.L. Lee and R. Holley

  6. B.G. Shaw and J. Roncali

  7. F. Havas

8. Residues in meat and meat products

  1. N. Ybañez, R. Montoro, R. Catala and J. Flores

  2. E. Parisi, R.M. Turi and L. Palin

  3. F. Rincon Leon, G. Zurera Cosano, L.M. Polo Villar and R. Pozo Lora

  4. R. Pozo lora, L.M. Polo Villar, M. Jodral Villarejo and A Herrera Marteache

  5. W. Fiddler, J.W. Pensabene and W.I. Kimoto

  6. A. Borregon, F. Sanz, A. Santa Maria, J. Salas, M. Martin, C. Becerril, M. Barea, C. Caballo, M. Fernandez, A. Garcia and M.T. Pollastrini

9. Quality control and nutritive value of meat and meat products

  1. I. Santa

  2. E. Szucs, A. Nagy and A. Csiba

  3. L. Muller, L.F.P. Borges and L.A. Pfau

  4. G. Selmeci and G. Galambos

  5. B.L. Dumont

  6. G.V. Petersen

  7. B.P. Knamovnikov, A.M. Brashnikov, A.V. Antipov and V.V. Groundzinsky

  8. E. Hauser, U. Weber and B. Zesinger

  9. M. Honkavara and R. Tuominen

  10. T. Reuvers

  11. E. Tako, G. Selmeci, A. Aczel and J. Juhasz

  12. G. Selmeci, F. Cseh and A. Aczel

  13. D. Calsina, G. Casademont and J.M. Monfort

  14. C. Casaa, J. Tormo and B. Sanz

  15. J. Huescar Fernandez and I. Santillana Lopez

  16. CH. Ring and F. Sacher

  17. N. Nestorov, N. Dimitrova, N. Dilova, M. Tantikov, D. Petrova

  18. F. Jimenez Colmenero and E. Garcia Matamoris

  19. F. Leon Crespo, F. Beltran de Heredia and J.C. Penedo

  20. C. Denoyer and J.P. Girard

  21. F. Fernandez-Martin and P.D. Sanz

  22. V. M. Gorbatov

  23. A. Brajnikov and N. Kaukhcheshvili

  24. N.A. Golovkin and S.A. Yevelev

  25. E. Zukal, V. Mihalyi and Z.S. Gyorgy

  26. A. Diestre, D. Calsina, G. Gasademont and J.M. Monfort

  27. B. Desmoulin, J. Donnat and M. Bonneau

  28. N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

  29. I. Zakhariev and E. Tsvetkova

  30. E. Tsvetkova, K. Beev and N. Alexiev

  31. E. Prost

  32. O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

  33. P. Mucciolo and M.C. Galvao Gomes

  34. G.E. Gerats, F. Tazelaar, R. Wippler and J.G. van Logtestijn

annex

  1. Yu.V. Tatulov, I.P. Nemtchinova, N.G. Mironov, V.A. Lubenets and L.D. Kirgetova

  2. N.H. Rashid, R.L. Hendrikson, A. Asghar and P.L. Claypool

  3. E.N. Lazarev, V.A. Gerasimova, L.D. Patrakova, V.N. Simonava, V.N. Simonova and N.A. Antonov

  4. S.A. El-Kady, K.A. Ammar and A.A. Fahmy

  5. N.A. Golovkin and N.N. Vorobieva

  6. N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, V.P. Tchumakov, I.M. Tambovtsev and L.F. Mitaseva

  7. V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and A.K. Kakimov

  8. V.I. Ivashov, B.N. Duidenko, C.G. Yurkov and V.A. Andreeenkov

  9. Yu.A. Ivashkin, A. Borodin and K. Serdalheji

  10. V.I. Chlebnikov, V. Machonina, I. Stephanova and N.Kovshevnikova

  11. V.M. Gorbatov, A.V. Gorbatov and M.B. Smirnov

  12. I.A. Rogov, N.N. Lipatov, A.V. Efimov, E.I. Titova, A.N. Bogatyryov, A.G. Zabashta and N.SH. Nadashvilli

  13. A.A. Belousov, G.E. Limonov, V.I. Roshtchupkin and V.E. Stupin

  14. A.S. Bolshakov, M.A. Anvarov, N.N. Lipatov, V. Kh. Adylov and I.B. Moskivina

  15. B.V. Sherbina, E.A. Denisiuk, S.V. Karpichev and L.V. Kalmikova

  16. Shumkov E.G., M. Korotayeva, V. Krajnjaja, G. Chernova, V. Chelevovaja

  17. M.S. Bidenko, L.S. Baidalinova and F.I. Verkhoturova

  18. A.F. Savtchenko and R.M. Salavatulina and L.K. Zyrina

  19. L.I. Stekolnikov,V.I. Piulskaya, V.Z. Krakova, G.I. Edelman and V.P. Karpova

  20. O.O. Babloyan

  21. N.M. Krekhov, A.F. Savtchenko, E.P. Konstantinova, M.M. Alimov and N.A. Zhizhokina

  22. I.A. Rogov, E.E. Aphanasov, A.I. Romanov and G.J. Kneller

  23. N.F. Pankrov, S. Kobjakova, G. Duma and V.G. Bellorusskij

  24. E.F. Oreshkin, M.M. Mikhailova, O.O. Babloyan, E.G. Bobrikova and S.K. Kharybina

  25. L.A. Abramova

  26. A. Brajnikov and N. Kaukhcheshvili

  27. N.A. Golovkin and S.A. Yevelev

  28. N.N. Krylova, L.F. Karmyshova and V.T. Kolesnikova

  29. O.N. Krasulya, V.V. Khlevovaya, V.A. Gonotsky and L.S. Kuznetsova

1981

A Biology of meat and its influences on meat quality

  1. S. Čepin and J. Osteric

  2. L. Mϋller and G.P. Robaina

  3. S.D.M. Jones, J.W. Wilton and H. Song

  4. G. Reuter, K. Troeger and G. Wachelau

  5. A. Blanco, P. Perez and C. Urbay

  6. A. Blanco, P. Perez and C. Urbay

  7. A. Blanco, P. Perez and C. Urbay

  8. M. Vada-Kovács

  9. S. Rahelić and Manojlović

  10. E. Kallweit and M.Henning

  11. E. Pospiech, B. Dzierzynska-Cybulko, W. Maruniewicz and W. Darul

  12. V. Várvizi, M. Vada-Kovács and G. Biró

  13. D. Schwörer, J.K. Blum and A. Rebsamen

  14. H. Pfϋtzner, E. Fialik, E. Krause, A. Kleibel and W. Hopferwieser

  15. D. Klosowska, B. Klosowski, J. Kortz and B. Rak

  16. P.D. Warriss and D. Lister

  17. A. Stolle and G. Reuter

  18. E. Scharner, H. Schlicht, A. Baier and H. Goldschmidt

  19. M. Renerre and A. Talmant

  20. A. Pinkas, C. Valin, P. Marinova, D. Nedelchev and A. Stoyanov

  21. A. Moral, E. Garcia-Matamoros, S. Jimenez and A. Goicoechea

  22. E. Hristov, P. Velinov, S. Danchev, D. Dimitrov and S. Sinha

  23. S. Sinha, E. Hristov, S. Danchev and D. Dimitrov

  24. P. Velinov and E. Markov

  25. K. Fischer and Chr. Augustini

  26. A. Petricevic, G. Kralik, D. Gutzmirtl, K. Bencevic and T. Rastija

  27. P.D. Jolley, K.O. Honikel and R. Hamm

  28. K. Samejima, M. Ishioroshi and T. Yasui

  29. L. Petrović and S. Rahelić

  30. J. Kopp and M. Bonnet

  31. M. Shimokomaki

  32. M.L. Faivishevski, V.I. Plotnikov, O.O. Babloyan, M.G. Borisova, S.E. Pankova and V.E. Ivanov

  33. A. Okitani, U. Matsukura, T. Matsumoto and M. Fujimaki and H. Kato

  34. J. Bousset

  35. M. Henahan, A. McGrath and M.G. Harrington

  36. B. Dzierzynska-Cybulko, J. Lar, G. Murawska and E. Pospiech

  37. T. Trziszka, T. Smolinska and W. Kopec

  38. T. Smolińska, T. Trziszka and W. Korpeć

  39. R. Rede

  40. G. Eikelenboom, F.J.M. Smulders and H. Rudérus

  41. F.J.M. Smulders, G. Eikelenboom and J.G. Van Logtestijn

  42. S. Georgakis, K. Vareltzis, E. Agakidou and A. Elefteriadou

  43. A. Laser-Reuterswärd, G. Johansson, B. Kullmar and H. Ruderus

  44. R. Enamorado, R. Diaz, F. Gutierrez and R. Rodriguez

  45. A.A. Belousov, V.I. Plotnikov, V.I. Roshtchupkin and V.V. Avilov

  46. N.A. Golovkin, N.N. Vorobjeva, S.A. Evelev

  47. J.P. Duchatel, P. Evrard, G. Maghuin-Rogister

  48. C. Valin and F. Champomier

  49. E.N. Lazarev, V.N. Simonova, V.A. Gerasimova, L.D. Patrakova and N.A. Antonov

  50. A.T. Rantsios, P.D. Papavasileiou

B Slaughter technology and hygiene

  1. J. Founard and M. Bertaud

  2. T. Grandin

  3. E. Lambooy

  4. G.E. Gerats, J.M.A. Snijders and J.G. van Logestestijn

  5. H. Steiner

  6. K. Benčević, A. Pertičević and G. Kralik

C Technology of meat products

  1. V. Herczeg-Duschanek and E. Keleti

  2. E.F. Oreshkin, G.P. Goroshko and E.G. Bobrikova

  3. I. Baychev

  4. E.F. Oreshkin, V.K. Prizenko and N.A. Tcherkashina and G.P. Goroshko

  5. A.A. Belousov, V.I. Roshtchupkin, T.V. Minakova, A.S. Bolshakov, V.G. Boreskov and M.A. Anvarov

  6. A.S. Bolshakov, V.G. Boreskov, Yu. A. Kiselyov, M. A. Anvarov and N.N. Lipatov

  7. A.M. Brazhnikov, B.V. Shtcherbinin and E.A. Denisyuk

  8. S.B. El-Magoli, E.T. El-Ashwah and M.M. Ibrahim

  9. E.T. El-Ashwa, S.B. El-Magoli and M.M. Ibrahim

  10. I. Vujković and S. Rahelić

  11. N. Nesterov, D. Gadzheva and M.Chakurov

  12. E. Scharner, G. Linke and E. Schiffner

  13. S.Tojagić and S. Rahelić

  14. V.V. Khorolosky and N.N. Tsvetkova

  15. S. Aa. Gumpen and K. Fretheim

  16. H.W. Ockerman and F.L. Crespo

  17. H.W. Ockerman and F.L. Crespo

  18. E. Zukal

  19. K. Fretheim and S. Aa. Gumpen

  20. A.A. Belousov, M.P. Voykakin, G.P. Goroshko, T.V. Kuznetsova, V.I. Plotnikov and R.M. Salavatulina

  21. L. Fehér, K. Kabók and T. Huszka

  22. V.M. Gorbatov, V.D. Kosoy and A.V. Gorbatov

  23. A.M. Brazhnikov, B.P. Filipenko and N.S. Nikolayev

  24. V.M. Gorbatov, E.T. Spirin, V.V. Vagin and S.A. Fedotova

  25. E.F. Oreshkin, A.E. Shirotchenko, S.D. Evseyeva, E.G. Bobrikova, M.M. Mikhailova, V.I. Osipova and O.V. Tolstova

  26. V.M. Gorbatov, E.T. Spirin and V.V. Vagin

  27. V.M. Gorbatov, V.D. Kosoy, A.V. Gorbatov and S.N. Tumenov

  28. N.A. Golovkin and R.P. Ivanova

  29. N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, L.F. Mitaseva and I.M. Tambovtsev

  30. A.A. Belousov, V.I. Roshtchupkin, O.B. Tserevitinov, V.D. Nazarov and V.D. Mikhailova

  31. V.M. Gorbatov, I.V. Gubanov, Yu. A. Ivashkin and N.N. Mizeretsky

  32. Z. Erdös and L. Körmendy

  33. G. Lorenz

  34. S.A. El-Kady

  35. V.I. Piulskaya, N.N. Krylova, L.I. Stekolnikov, V.Z. Krakova, V.P. Karpova and G.I. Edelman

  36. D.A. Ledward and U. Madden

  37. N. Simić, D. Lučić, M. Micković and T. Bojović

  38. I. Sánta

  39. A.F. El-Sahrigi, Y.M. Hassan, S.A. Soliman and H.A. El-Mansy

  40. E. Wierbicki and A.E. Wasserman

  41. I. Kiss and Gy. Zachariev

  42. S. Kovács, Hajnalka, Domján-Kovács and I. Kiss

  43. F. Jimenez-Colmenero and E. Garcia-Matamoros

  44. S. Scholz, K. Scharf

  45. A.I. Snitsar, V.A. Markova and V.I. Kostrikov

  46. D.P. Radkevitch, L.I. Lapteva, M.A. Kotov, L.N. Lyapin and R.S. Bektursunov

D Effects and technology of food additives and ingredients

  1. E. Tornberg and T. Jönsson

  2. A. Zsigmond, R. Lástity and M. Vada-Kovács

  3. G. Drepper, K. Drepper and H. Ludwig-Busch

  4. N. Howell and R.A. Lawrie

  5. I.A. Rogov, N.N. Lipatov, A.N. Bogatyrov, A.V. Efimov, A.G. Zabashta and E.I. Titov

  6. .A. Rogov, N.N. Lipatov,V.N. Pismenskaya, A.V. Efimov, A.G. Zabashta and E.I. Titov

  7. A.M. Ribeiro, E.C. Teixeira, A.J. Almeida

  8. A.N. Dubinskaya, V.D. Meshtcheryakova and L.I. Shak

  9. A.F. Savtchenko, R.H. Salavatulina, S.A. Aliyev, G.P. Goroshko, A.A. Belousov and T.M. Kuznetsova

  10. H.-J. Raeuber, G. Lchagwaa and S. Kummer

  11. V.B. Tolstoguzov, V.T. Dianova, V.K. Vakhrameyev and A.N. Bogatyryov

  12. V.T. Dianova, V.B. Tolstoguzov and V.K. Vakhrameyev

  13. A.S. Bolshakov,G.K. Babanov, I.I. Timoshtchuk, V.D. Gorodiskaya and E.V. Franko

  14. N.K. Zhuravskaya, I.A. Rogov and T.P. Perkel

  15. V.B. Tolstoguzov, V.T. Dianova, N.G. Krokha and V.B. Shtulboy

  16. N. Tyutyundzhiev and Z. Tsaneva

  17. B. Jaquet, J.M. Lefevre and B. Fermon

  18. A.S. Savostin, V.E. Mitsyk, N.R. Dzhurik, V.S. Mikhailovsky, N.F. Konyushenko, V.M. Gorbatov, I.L. Firger and Zh.B. Levinton

  19. Z. Duda, K. Fester and H. Najwer

  20. M.A. Hussein, M.B. Doma, T.M. Dessouki and A.M. Hassan

  21. M. Naczk, M. Sadowska, Z. Sikorski and H. Zimińska

  22. I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, L.M. Tikhonova and T.G. Deniskina

  23. W.J. Olsman and P. Slump

  24. P. Rougie and R. Goutefongea

  25. K. Gerick and U. Gossling

  26. P. Schuler

  27. R. Friedl, F. Bauer and O. Praendl

  28. A. Frouin, F. Lacour, J. Bazile, J-P. Bidard and D. Jondeau

  29. E. Hauser, H.J. Heiz, F. Gruber and K. Mihalik

  30. L.M. Karmyshova, A.N. Petrakova, I.N. Andropova, L.I. Solovyova, G.A. Safronova, G.F. Zhukova, Y. L. Kostyukovsky, D.B. Malomed and S.I. Somina

  31. H.D. Böhm

  32. V.V. Khorolosky, N.N. Tsvetkova, G.A. Trenina and M.V. Klyutcheva

  33. N. Nestorov, S. Chaga, N. Dimitrova, N. Dilova, D. Kalinov, D. Dimitrov and M. Stoyanov

  34. M. Sirnik

  35. G. Selmeci and A. Aczél

E Nutritional value and sensory evaluation of meat and meat products

  1. H. Cikerle, G. Kerndl and F. Petuely

  2. Gy. Kárpáti, Zs. Bogár, É. Gelencsér and J. Petres

  3. K. Vassilev and K. Kostov

  4. E. Tsvetkova

  5. N.N. Shishkina

  6. A.V. Ustinova, L.G. Khovayeva, M.I. Ivanova and N.A. Afanasyeva

  7. H.W. Ockerman, H. Emsen and C.F. Parker

  8. D.F. Wood and D. Froehlich

  9. S. Fjelkner-Modig

  10. B. Desmoulin, M. Bonneau, A. Frouin and J.-P. Bidard

  11. B.L. Dumont

  12. B.W. Berry and E.E. Ray

  13. R.J. McComick, D.M. Kinsman, J.R. Riesen and G.H. Taki

  14. A. El-Mansy, I.M. Hassan, A.G. El-Warraki and M.F. Husein

F Analytical techniques for meat and meat products

  1. W. Arneth

  2. H. Martens, E.A. Barker and K.I. Hildrum

  3. G.L. Solntseva, R.I. Khlamova, G.P. Dinariyeva, I.I. Afanasyeva and E.S. Oleinikova

  4. G. Selmeci and F. Cseh

  5. C.G. Zarkadas

  6. H. Linke and W. Rödel

  7. N. Dilova, A. Grozdanov,N. Nesterov, D. Petrova, G. Dikova and R. Tabakova

  8. A.V. Stefanov, N.V. Makharov, I.A. Rogov, N.N. Lipatov, A.V. Efimov, A.G. Zabashta and E.I. Titov

  9. B. Baldini, K. Gerigk, E. Hauser, W. Kϋnzler, N. Negroni, A. Panizzi and O. Prändl

  10. H.-J. Sinell

  11. E. Gombocz, E. Hellwig and F. Petuely

  12. CH. Ring and P. Weigert

  13. R. Ebermann and CH. Jiresch

  14. F. Bauer

  15. I.-J. Jebsen Haave and B. Aavlik

  16. W. Chalcarz, B. Dzierzynska-Cybulko

  17. H. Hellwig, E. Gombocz, S. Frischenschlager and F. Petuely

G Microbiology of meat and meat products

  1. A. Koulikovskii

  2. J. Scholefield, T.G. Menon and C.W. Lam

  3. K. Olgaard

  4. G.A. Gardner

  5. M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

  6. M. Duchene, A. Bouillet, D. Weber and Cl. Deroanne

  7. A. Spirić, BV. Višacki, J. Rašeta, M. Perić and N. Rajković

  8. M. Delényi, A. Csiba and Z. Koritsánszky

  9. M.D. Pierson, K.M. Rice and J.F. Jadlocki

  10. J. Mierzejewski and W. Palec

  11. F. Havas and J. Takács

  12. M. Catsaras and D. Grebot

  13. U. Gossling, U. Höpke and K. Gerigk

  14. P. Zeuthen and I.M. Knudsen

  15. N. Nesterov, R. Brankova and M. Chakurov

  16. TS. Tsvetkov and R. Brankova

  17. I. Erichsen, G. Molin, B.-Möller

  18. R.H. Dainty

  19. B.W. Berry, C.A. Rothenberg, J.L. Oblingher, W.R. Miller, A.J. Bongers and H. Labots

  20. A.H. Beganović, J. Dinić and A. Milanović

  21. D. Kuschfeldt

1980

A Physiology and Muscle Biology

  1. R.L. Hood and R.F. Thornton

  2. T.G. Truscott, J.D. Wood and H.R. Denny

  3. A. Talmant, M. Briand, G. Monin and R. Durand

  4. S. Rahelić and S. Puač

  5. A. Davies and E. Kallweit

  6. R.M. Robson, M.H. Stromer, T.W. Huiatt, J.M. Oshea, M.K. Hartzer, F.L. Richardson and W.E. Rathburn

  7. O. Schmitt and B.L. Dumont

  8. G. Monin and P. Gire

  9. P. Gire and G. Monin

  10. A. Marot

  11. A. Juhász

  12. K. Samejima, M. Ishioroshi and T. Yasui

B Post-mortem biochemistry

  1. P.A. Barton-Gade

  2. Ju. V. Tatulov, N.I. Kuritsyn, T.M. Mittelshtein, A.A. Belousov, V.I. Plotnikov and T.G. Kuznetsova

  3. R. Hamm, K.O. Honikel, A. Hamid and C. Fischer

  4. Y. Ikeuchi, T. Ito, S.K. Sung and J.O. Kang

  5. D.A. Ledward, W.J. Schofield, T. Hazel and R.J. Neale

  6. A.J. Moller, S.E. Sorensen, M. Larsen and J. Wismer-Pedersen

  7. K. O. Honikel, A. Hamid, C. Fischer and R. Hamm

  8. O.O. Babloyan and V.M. Gorbatov

  9. V.G. Volik, K.I. Lobzov, T.V. Dolgikh, A. Buzeninov and V .P. Tarakanova

  10. N.A. Golovkin and R.P. Ivanova R.P.

  11. J. Bousset

  12. T. D. Tsvetkov, I.B. Lazarova, G.A. Raikov and M. Chakurov

  13. D. Klosowska, S. Grajewska, B. Klosowski and J. Kortz

C Post slaughter technology

  1. R. Hoenderken, E. Lambooy, J.G. Van Logestin and W. Sybesma

  2. T.J.R. Cooper, G.A. Gariner and J. Patton

  3. D.K. Blackmore and J.C. Newhook

  4. S. Gumpen and K. Fretheim

  5. E.D. Aberle, D.L. Drerup and M.D. Judge

  6. G.H. Steer

  7. E. Puolanne and H. Aalto

  8. N.G. Marriot, R.H. Poetker and R.A. Garcia

  9. D.K. Blackmore and G.V. Peterson

  10. R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

  11. A. Marot

D Analytical techniques

  1. R.L. Ellis, R.L. Epstein, D.F. Gillard, R.M. Simpson, F.B. Suhre and M. Thomas

  2. J. Flores, M.C. Miralles and V. Giner

  3. A.T. Rantsios and P.B. Papavasileiou

  4. H. Martens, K.I. Hildrum, A. Bakker, S.A. Jensen, P. Lea, B. Eskeland, E. Vold and H. Russwurm

  5. R. Verbeke and H. De Brabander

  6. J.P. Vansteenkiste and J. van Hoof

  7. W.E. Townsend and S.E. Mescher

  8. N.A. Golovkin, S.A. Yevelev and I.R. Skomorovskaya

  9. G. Selmeci, F. Cseh and L. Nové

  10. M.A. Tahir

E Food irradiation

  1. A. Brynjolfsson

  2. P.S. Elias

  3. F.E. Chapple, III and A. Scheidt

  4. A. Brunetti, V. Frattali, W. Greear, D. Hattan, C. Takeguchi and L. Valcovic

  5. J.G. Niemand, W.H. Holzapfel and H.J. Van Der Linde

  6. M.A. Welt

  7. J.G. van Kooij

  8. E. Wierbicki

  9. E. Wierbicki and F. Heiligman

  10. G.W. Shults and E. Wierbicki

  11. R.N. Terrell, G.C. Smith, Z.L. Carpenter, F. Heiligman and E. Wierbicki

  12. S.Yu. Gelfand and N.F. Nomerotskaya

  13. S.B.El Magoli, A.A. Ibrahim, Y.I. Sallam and E.T. El Ashwa

  14. J.D. Kaylor, J.W. Slavin and L.J. Ronsivalli

  15. M. Karel, A.R. Kamarei and E. Wierbicki

  16. K.N. Hall, M.B. Fey, G.J. Buonopane, R.G. Jensen and E. Wierbicki

  17. N. Raica, jr., E.L. McGown and D.E. Hilmas

  18. I.A. Taub and C. Merritt, jr.

  19. W. Fiddler, R.A. Gates and J.W. Pensabene

  20. J.T. Fruin, C.D. Kuzdas and L.S. Guthertz

  21. H. Aserm, G.W. Shults and J.M. Tuomy

  22. W. Fiszer, J. Zabielski and J. Mróz

  23. M. Aravindakshan, R.C. Chaubey, R. Seshadiri, U.N. Rao, P.S. Chauhan, G.B. Nadkarni and K. Sundaram

  24. M.R. Cleland, J.P. Farrell and K.H. Morganstern

F Animal composition

  1. B.L. Dumont, A. d’ Herlincourt and J. Lefebvre

  2. A.F.Y. Nour, M.L. Thonney, J.R. Stouffer and W.RC. White, jr.

  3. L. Mϋller, J.J. Lauzer and G.P. Robaina

  4. R. Boccard, C. Valin and B. Bonaiti

  5. K. Entzmann, J. Hint and E. Karmas

  6. E.K. Prost

  7. J.R. Romans and R.K. Erikson

  8. I. Hansson

  9. E. Consentino, A. Girolami, A. Pelosi and D. Matassino

  10. I.M. Avyasov and N.F. Pankov

  11. V. Aničić

  12. L.E. Jeremiah and A.H. Martin

  13. K. Lundström, K.E. Hansson, S. Fjelkner-Modig and J. Persson

  14. W. Sybesma

  15. H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre

  16. B.M. Hopkins

  17. D.P. Radkevich G.A. Mikryukova Ye.Ye. Braudo and I.T.P. Lashi

G Composition of meat products

  1. N.F.S. Gault, R.A. Lawrie

  2. R.M. Salavatulina and G.L. Solntseva

  3. S.L. Moore, H.S. Yang and W.C. Yackel

  4. G.F. Hammer

  5. B. Krol, P.C. Moerman and A. Wassenberg

  6. Z.A. Obanu

  7. A.F. Savtchenko, R.M. Salavatulina, B.P. Sukhanov and A.D. Ignatyev

  8. M.M. Korotaeva, V.A. Gonotskiy, V.S. Krajnya, N.V. Peretolchin, M.J. Brents, P.P. Levyant and S.P. Terechin

  9. I.A. Rogov, A.V. Efimov, N.K. Zhuravskaya, A.G. Zabashta, N.N. Lipatov and E.I. Titov

  10. G.K. Babanov and I.F. Osadchaya (Abstracts only)

  11. I.A. Rogov, N.K. Zhuravskaya, V.A. Yasyreva, A.P. Roslova, V.N. Pimenskaya, T.P. Perkel and V.V. Kulikova

  12. A.P. Dubinskay, O.N. Kozhevnikova and I.L. Orlynskaya

  13. A.V. Ustinova, M.A. Ivanova, N.M. Yarantseva, K.S. Petrovsky, L.A. Khovayeva and N.A. Afanasyeva

H Electrical stimulation (Fresh meat)

  1. F.E. Deatherage

  2. D. Demeyer and F. Vandenriessche

  3. R.S. Zakharov, H. Manger, E.N. Moiseenko and A.P. Yantsenko

  4. H.R. Cross

  5. G.C. Smith, J.W. Savell, T.R. Dutson, R.L. Hostetler, R.N. Terrell, C.E. Murphy and Z.L. Carpenter

  6. P.E. Bouton, F.D. Shaw and P.V. Harris

  7. E.E. Ray, D.M. Stiffler and B.W. Berry

  8. L.E. Jeremiah and A.H. Martin

I Electrical stimulation (processing)

  1. B.W. Berry and D.M. Stiffler

  2. C.L. Kastner, M.E. Dikeman, K.N. Nagele, M. Lyon, M.C. Hunt and D.H. Kropf

  3. A.A. Taylor, B.G. Shaw and D.B. MacDougall

  4. L. Buchter

  5. O.O. Corte, G. Cia, V. Picchi, M.L.S.C. Procknor and I. Delazzari

  6. R.L. West, D.L. Langston and J.L. Oblinger

  7. B.W. Berry, E.E. Ray and D.M. Stiffler

J Electrical stimulation (Mechanisms)

  1. A.W. Kotula

  2. M. Raccach and R.L. Hendrickson

  3. M.D. Judge, E.S. Reeves and E.D. Aberle

  4. A.L. Joseph, T.R. Dutson and Z.L. Carpenter

  5. B. Houlier, C. Valin, G. Monin and P. Sale

  6. T.R. Dutson, G.C. Smith, J.W. Savell and Z.L. Carpenter

K Electrical stimulation (industry applications)

  1. E.E. Ray, D.M. Stiffler and B.W. Berry

  2. J.W. Savell, G.C. Smith, T.R. Dutson and Z.L. Carpenter

  3. H. Ruderus

  4. B.W. Holt, A. Cuthbertson and A.J. Gigiel

  5. R.W. Anderson

  6. B.B. Chrystall and C. Devine

  7. D.D. Crenwelge, R.N. Terrell, T.R. Dutson, G.C. Smith and Z.L. Carpenter

L Meat preparation and processing

  1. V.M. Gorbatov and N.M. Mizeretskij

  2. R. Skjelkvåle, P.G. Fyhn and T. Hoyem

  3. V. Djordjević, F. Bučar, I. Djujić and N. Radović

  4. E. Puolanne, M. Ruusunen and M. Matikkala

  5. F. Vandendriessche, P. Vanderkerkhove and D. Demeyer

  6. A.M Hermansson

  7. A.S. Bolshakov, B.G. Boreskov, A.G. Zabashta, L.Yu. Shubina, M.A. Estebesov and M.I. Lontero

  8. A.A. Belousov, E.F. Oreshkin, A.B. Khakimdzhanov and V.I. Roshtchupkin

  9. V.A. Gonotskiy, V.D. Kosoy and S.N. Shevchenko

  10. V.A. Gonotskiy, I.I. Chvanenko, T. Shirnyuk and V.A. Pavlova

  11. I.G. Tschymak, V.I. Shakhnevich and V.P. Onishchenko

  12. I.G. Tschymak, P.G. Krasnomovets, A.P. Kotsubinsky and A.K. Babitch

  13. V.M. Gorbatov, E.T. Spirin, V.V. Vagin and A.L. Shtchetnik

  14. E.T. Spirin

  15. G.D. Kontchakov and N.N. Mizeretsky

  16. N.P. Yanushkin, N.K. Zhuravskaya, V.I. Ivashov, E.I. Titov, L.F. Filonenko, I.M. Tambovtsev and V.S. Lysov

  17. V.I. Kurko, I.V. Kolonistova and N.A. Makarova

  18. Yu.A. Ivashkin, I.I. Protopopov and Yu.G. Konstenko

  19. I.V. Gubanov and V.M. Morozov

  20. A.L. Adonin

  21. G.F. Hammer

  22. M. Sukanov, P. Radetić and J. Panin

  23. N. Nestorov, D. Gadzheva, I. Baychev and A. Gateva

  24. N. Nestorov, P. Velinov and M. Chakurov

  25. EJ.C. Paardekooper, H. Labots and L.R. Freeman

  26. EJ.C. Paardekooper, A.E. Wijlhuizen and P.C. Moerman

  27. Z.A. Obanu

M Nitrite and meat curing

  1. K.R. Barucha, C.K. Cross and L.J. Rubin

  2. A.M. Pearson, S.D. Sleight, D.P. Cornforth and B.T. Akoso

  3. R. Goutefongea

  4. M. Delényi, K. Incze, H.E. Dolozselek, K.M. Vada, A. Nagy, Gy. Lombai and J. Takács

  5. P.S. van Roon

  6. L. Leistner, I. Vuković and J. Dresel

  7. K. Izumi, R.G. Cassens and M.L. Greaser

  8. M.E. Bailey and A.K. Mandagere

  9. J.N. Sofos, F.F. Busta and C.E. Allen

  10. M.C. Robach

  11. R.B. Tompkin, L.N. Christiansen and A.B. Shaparis

N Food microbiology

  1. B.S. Rose, R.W. Johnston, M.E. Harris and W.H. Lee

  2. E. Hess, W. Ruosch and C. Breer

  3. E. Petăjă

  4. P. Zeuthen

  5. J. Founard, T. Degas, O. Schmitt and J. Sechet

  6. J.F. Dempster

  7. C.A. Stubbs and D.P. Cornforth

  8. E.A. Sauter, J.A. Jacobs and J.F. Parkinson

  9. H.W. Ockerman and R. Dowiercial

  10. S. Mukherji

  11. R.W. Johnston, M.E. Harris, A.B. Moran and W.H. Lee

  12. R.W. Johnston and G.W. Krumm

  13. P. Hermansen

  14. C. Breer, E. Hess and W. Ruosch

  15. A. Spirić, V. Višacki, J. Rašeta and N. Rajković

  16. P. Modić and M. Djordević

  17. D.K. Blackmore and L.M. Schollum

  18. Br. Dezeurre-Wallays and J. Van Hoof

  19. Ya. Yankov, R. Brankova and G. Raikov

  20. M. Catsaras and D. Grebot

  21. M. Catsaras and D. Grebot

  22. L. Bogh-Sorensen

  23. M. Raccach

  24. J.C. Hans

1979

1. Animal breeding and transport of slaughter animal

  1. G.A. Gardner and T.J. Cooper

  2. H. Wichlach, E. Grzeskowiak and K. Krzywicki

  3. E. Scharner, G. Schiefer, M. Prell and E. Luhn

  4. A. Mikulík, M. Dobeš and M. Vávrová

  5. E.G. Shumkov, N.P. Gorbataja and R.A. Daulbaleva

  6. P.G. van der Wal, B.J. Tinbergen and P.L. Bergstrom

  7. Yu.V. Tatoulov, N.I. Kouritsyn and I.P. Nemtchinova

  8. F.P. Mailáth, J. Sohár, I. Léder and V. Cieleszky

  9. A..A. Dias Correira and J.C. Farraia Da Graҫa

  10. E. Otto and G. Klatt

  11. J. Jedlička, J. Mojto, J. Vančišin, O. Palanská and Š.- Páleník

2. Slaughter technology and hygiene in the abattoir and meat plant

  1. I. Bogdanov, T.S. Bogdanova and S. Mitkov

  2. H. Nilsson, H. Rudérus and S. Fabiansson

  3. S. Fabiansson, G. Jonsson and H. Rudérus

  4. L.L. Bortkevitch, L.B. Polonskaya, F.N. Giller-Rozhanskaya, T.N. Orlova, R.V. Ilyukhina, E. Yu. Koulikova and V.N. Tsygankova

3. Grading of slaughter animal

  1. J.P. Chadwick, A. Cuthbertson and E. Dransfield

  2. A. Moral, E. Garcia-Matamoros, M. Tejada and S. Jimenez Perez

  3. B.L. Dumont, O. Schmitt, J. Lefebvre and T. Boulleau

  4. Á. Kellner, I. Sándor and J. Takács

  5. G. Theloe, E. Scharner, S. Braband and H. Schulz

  6. S.S. Goutkin

  7. E.R. Johnson

  8. G. Kralik, A. Petricevic, B. Sabljic and D. Tomic

  9. H. Pfeiffer, H. Hennebach, G.V. Lengerken and V. Albrecht

  10. A. Bordi, E. Consentino, A. Girolami and D. Matassino

4. Post mortem biochemistry and histology of meat

  1. V. Albrecht, V. Erhardt, H. Przybilski and G.V. Lengerken

  2. K. Fischer and C.H. Augustini

  3. A. Nagy-Németh and M. Vada-Kovács

  4. I. Kołodziejska and Z.E. Sikorski

  5. M. Ristić, J. Kijowski and L. Schön

  6. S. Rahelić, D. Manojlović and Z. Vičevic

  7. Gy. Gantner, V. Mihályi-Kengyel and L. Körmendy

  8. E. Berndorfer-Kraszner and R. Lásztity

  9. D. Klowsowska, B. Klowsoski and J. Rozyczka

  10. O. Schmitt and B.L. Dumont

  11. V. Djordjević, R. Tadić, F. Bučar and I. Djujić

  12. A. Faltas, F. Stanchev, N. Nesterov

  13. J. Bousset

  14. Yu.V. Tatoulov, N.I. Kouritsyn, T.N. Mittelstein and R.V. Volodtchenko

  15. N. Ivanov, N. Nesterov, Y.A. Profirov, L. Tsonev, TS. Tsvetkov and R. Voynova

5. Analysis of flavour, sensory features and biological value, residues in meat and meat products

  1. E. Garcia-Matamoros, A. Moral, F.J. Jimenez-Colmenero and F. Sanz

  2. F. Kulcsár, L. Gáspár and M. Csont

  3. M. Obiedzinski

  4. H. Sielaff and K.H. Höft

  5. F. Havas and J. Takács

  6. H.W. Ockerman and V.R. Cahill

  7. H.O. Gϋnther

  8. R. Verbeke

  9. Z. Duda, J. Mielnik and M. Stec

  10. E. Kirkegaard, A.J. Møller and J. Wismer-Pedersen

  11. F. Kulcsár,I. Pleskonics and M. Csont

  12. O. Venegas and G. Andujar

  13. P. Zeuthen

  14. L. Andersen and K.E. Hansson

  15. F. Békés, A. Zsigmond and Á. Juhász

  16. N. Nesterov, P. Grabashanski, L. Nedkova and A. Donchev

  17. D. Perez and G. Andujar

  18. T. Huszka and M. Fekete

  19. V.T. Kolesnikova

  20. G.L. Solntseva, A.A. Sobyanina and O.V. Khrapounkova

  21. E. Starbursvik, H. Martens

  22. N.K. Zhouravskaya, V.V. Koulikova and N.K. Rostrosa

  23. L.D. Vasilyeva, G.A. Balandina and L.F. Kanyikina

  24. Z. Rédey, L. Körmendy and M. Vada-Kovács

  25. G. Selmeci

  26. A. Válas-Gellei

  27. G.C. Smith, Z.L. Carpenter, T.R. Dutson and R.L. Hostetler

6 Technology of meat products

  1. A.M. Rodrigues Riberio

  2. V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and Vinogradov

  3. V.M. Gorbatov, A.V. Gorbatov, V.D. Kosoy and C.V. Zvonov

  4. V.M. Gorbatov, E.T. Spirin and V.V. Vagin

  5. M. Sadowska, Z.E. Sikorski and M. Dobosz

  6. I. Kiessling and H.-J. Raeuber

  7. K. Fretheim and S.A. Gumpen

  8. M. Honkavaara and M. Pohja

  9. L. Leistner and Ch. Eckardt

  10. A.A. Sokolov, V.V. Khorolsky, N.N. Tsvetkova and L.A. Grushetskaya

  11. M.B. Marinkov

  12. J. Schut, F.M.W. Visser and F. Brouwer

  13. N. Tyutyundzhiev, P. Velinov and Z. Tsaneva

  14. R. Csépány. S.Simon, K. Kabók and T. Huszka

  15. J. Mielnik, Z. Duda and M. Ossowski

  16. E. Puolanne and M. Ruusunen

  17. N.K. Chouravskaya, V.E. Ivashov, E.I. Titov, V.S. Lysov and V.P. Chumakov

  18. I.A. Rogov, A.P. Roslova, S. Alhuvage, V.A. Yasyreva and T.G. Deniskina

  19. V.V. Krylova, M.M. Mikhailova, N.D. Likhonosova, V.Y. Belova, G.I. Solodovnikova and T.G. Tchistyakova

  20. M. Perić, J. Rašeta, V. Višacki, A. Spirić

7 Heat treatment of meat and meat products (Drying, smoking, cooling, freezing, thawing)

  1. A.-H. Gawwad and S. Rahelic

  2. M. Lalov and St. Dantchev

  3. St. Dantchev and M. Lalov

  4. M. Lalov and St. Dantchev

  5. F. Wirth

  6. B. Eskeland, M. Martens and H. Russwurm

  7. B.M. Rogowski

  8. M. Vada, K. Pusztai, Z. Rédey and Á. Lenyel

  9. A. Oluski and I. Vujkovic

  10. R.S. Melo and J.D. Vigario

  11. J.T. Panin, M.D. Sukanov and P.M. Radetic

  12. Y. Yankov and R. Brankova

  13. A. Daskalova, E. Tsvetkova and L. Nedkova

  14. A.V. Lykova, I.A. Rogov, V.G. Vereshchagin, G.M. Slepykh and V.N. Oblevina

  15. A.V. Lykova, V.G. Vereshchagin, G.M. Slepykh and A.A. Vinitskay

  16. A.M. Brazhnikov, V.A. Kaprychev, B.P. Filipenko and N.S. Nikolaev

  17. N.K. Zhouravskaya, V.E. Ivashov, A.I. Minayev, I.M. Tambovtsev, L.F. Filonenko and N.P. Yanoushkin

  18. V.M. Gorbatov, V.I. Khromov, A.A. Belousov and V.I. Plotnikov

  19. S.A. Evelyev, I.R. Skomorovskaya and V.M. Tchernisov

  20. N.A. Golovkin and L.A. Korzhemanova

  21. S.A. Loubyanetsky, E.A. Rassadkina and R.A. Shviryova

  22. K.P. Venger, E.I. Kaukhcheshvili, N.P. Mazurenko, V.I. Khlebnikov and L.A. Abramova

  23. V.N. Zaitsev and L.V. Kulikovskaya

  24. N.A. Golovkin, V.V. Yevelyeva and L.S. Kraynova

  25. O.N. Kurako and V.V. Anoufriev

  26. I.A. Rogov, N.F. Nomerotskaya and S. Y. Gelfand

  27. M. Eisner

8 Curing of meat

  1. J. Farkas, É, Andrássy and K. Incze

  2. E. Wierbicki and A. Brynjolfsson

  3. C.H. Huynh and A. Frouin

  4. D. Gadzheva, N. Nesterov and I. Baychev

  5. T. Ito, R.G. Cassens and M.L. Greaser

  6. A.S. Bolshakov, V.V. Dkagina, I.V. Grigoryeva, A.G. Zabashta and M.A. Estebesov

  7. A.S. Bolshakov, A.A. Vorontsov, I.Y. Grigoryeva, and A.G. Labashta

  8. A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov and A.V. Zabashta

9 Animal fats and their processing

  1. A. Juhász

  2. I. Schmied, F. Békés and R. Lásztity

  3. R. Verbeke and H.F. De Brabander

  4. V.M. Gorbatov, M.L. Faivishevsky and L.A. Podsoblyayeva

  5. G.E. Limonov, A.I. Snitsar and I.I. Mamedov

10. Processing of edible by-products

  1. V. Duschanek Herczeg

  2. N.Ostapets

  3. A.A. Sokolov

  4. O.A. Popernatsky, P.I. Tchetchotkin, N.R. Don, O.O. Babloyan and V.M. Gorbatov

  5. O.O. Babloyan and V.M. Gorbatov

  6. P.E. Pavlovsky and N.S. Danilova

  7. A.H.A. van der Oord and J.J. Wesdorp

  8. K. Fretheim, J. Nordal and E. Slinde

  9. G.A. Yeresko, A.M. Berezenko, M.I. Yavorsky, V.D. Gorodiskaya, O.N. Dneprovskaya and N.A. Golovatenko

  10. V.G. Volik, T.V. Dolgikh, K.I. Lobzov and E.I. Mukhtarov

11. Separation of meat and bone

  1. P.G.H. Bijker, G.E. Gerats, J.G. Van Logtestijn, P.A. Koolmees and T. Fransen

  2. R.A. Field, J.E. Kunsman and L. Sanchez

  3. K. Ryszard, E. Ryszard and J. Ryszard

  4. I. Djujic, V. Djordjevic, B. Mihajlovic and N. Radovic

  5. A. Pisula and J. Rejt

  6. E. Kosiba and R. Jaworek

12. Utilisation of additives

  1. K. Incze and M. Delényi

  2. S. Wasilewski

  3. P. Baldini, G. Farina, F. Palmia, G. Palolari and R. Raczynsky

  4. J. Dubravicky, J. Jajcay and M. Greschnerova

  5. K. Danowski, A. Jakubowski and J. Zgainski

  6. A.I. Zharinov, I.A. Martinez Diaz, J.P.V. Arguelles and O.B. Presa Caballero

  7. A.I. Zharinov, J.R. Villegas, O.B. Presa and L.A. Martinez

  8. E. Petäjä, M. Raevuori, E. Puolanne and P. Hill

  9. V.A. Gonotskij, L.D. Seredenko and L.A. Abramova

  10. N.M. Bogolubova, E.N. Lazarev and L.R. Afanassyeva

  11. M. Todorovic, A. Oluski and M. Skrinjar

  12. I. Baychev and Y. Stefanov

  13. L.I. Stekolnikov, B.A. Sevostyanov, A.A. Belousov, A.E. Shiritchenko, L.A. Boushkova and E.F. Oreshkin

13. Optimisation and regulation of quality in meat processing

  1. M. Catsaras and D. Grebot

  2. M. Catsaras and D. Grebot

  3. E. Dworschák, L. Molnár, E.D. Horváth and K.Vukov

  4. K. Witwicka

  5. L. Körmendy, Z. Erdós and E. Zukál

  6. O.R. Rahyshanov, K.M. Mamyrov, J.T. Suleimenov and A.A. Lapshin

  7. A.N. Bogatyryov, N.N. Mizeretsky and G.D. Kontchakov

  8. J. Rusz and Z. Erdós

14.0 Mechanization, control and automization of the manufacturing of meat

  1. P. Barabás, J. Molnár and Z. Horváth

  2. P. Barabás, I. Frits and E. Eiler

  3. A.E. Wijlhuizen and E.J.C. Paardekooper

  4. V.M. Gorbatov, N.N. Mizeretsky

  5. V.I. Sokolov and V.P. Belov

  6. Y.A. Ivasckin, N.M. Dvorak and S.A. Schutov

  7. A.M. Brazhnikov and N.D. Malova

1978

A Breeding, feeding and transport of animals, PSE- and DFD- meat

  1. O.O. Corte, G. Cia, P.E. de Felicio and A. Luchiari

  2. W. Sybesma, N.G. Westerink, G.P. Corstiaensen J.G. van Logtestijn

  3. D. Manojlović and S. Rahelić

  4. C.O. Gill and K.G. Newton

  5. F. Bučar

  6. C. Fischer and R. Hamm

  7. B.L. Dumont and J.-J. Colleau

  8. S.S. Goutkin

  9. D. Katsarov

  10. D.L. Lewantin, Y.P. Y.P. Fomitchev and E.S. Afanasjeva

  11. P. Velinov and E. Enev

  12. L. Szentkuti and R.G. Cassens

  13. E. Shumkov, N. Gorbataya, T. Ivanova and V.Solovjev

B Slaughter technology, hygiene in abattoirs and meat plants

  1. R. Hoenderken

  2. L. Ivanov and V. Velkov

  3. A. Marot

  4. S.J. Mulder

  5. N. Dimitrova and P. Velinov

  6. A.H. Beganović and A. Milanović

  7. Yu.G. Konstenko and E.F. Oreshkin

  8. A. Graham, I.J. Eustace and V.H. Powell

  9. J.F. Dempster

C Quality and packaging of meat and meat products

  1. E. Stephan and I Schön

  2. S. Karan-Djurdjić, D.J. Kebčija, V. Peric and D. Čavoški

  3. E.F. Oreshkin, E.G. Bobrikova, M.M. Mikhailova, L.V. Alyokhina and G.I. Solodovnikova

  4. J. Fournaud and C. Valin

  5. V.H. Powell and D.R. Smith

  6. R.K. Smirnova and N.N. Shishkina

  7. A. Pisula, R. Dowiercial, M. Nowicka and J. Rejt

  8. S. Rahelić, Z.Vičević and D. Manojlović

  9. G.L. Solntseva, A.A. Sobyanina and O.V. Moskina

  10. A.T. Rantsios

  11. H.-J. Sinell and K. Luke

D Chilling freezing and thawing post mortem biochemistry

  1. V.H. Powell

  2. M. Ristić and L. Schön

  3. L. Bulgakova

  4. C.A. Miles and D. Shore

  5. N.A. Gerasimov, V.A. Tader and A.V. Yakovlev

  6. L. Petrović, G. Svrzić, D. Kelemen-Mašić and D. Ibročic

  7. S.A. Gumpen

  8. L.S. Herbert and D.A. Lovett

  9. A.M Cheah and K.S. Cheah

  10. K.O. Honikel and R. Hamm

  11. Yu.V. Tatoulov and I.P. Nemtchinova

  12. A.H.A van den Oord and J.J. Wesdorp

  13. A.H.A van den Oord and J.J. Wesdorp

  14. G.D. Kontschankov, V.A. Rogozyanov, G.A. Yashin, N.N. Mizeretsky and M.N. Ustinov

  15. N.I. Choomak and S.N. Rogovaya

  16. V. P. Latyshev

E 1. Symposium Influence of calcium ions on post mortem changes in meat

  1. J.R. Bendall

  2. K.S. Cheah

  3. C. Valin

  4. F.C. Parrish jr.

E Conditioning and ageing of meat

  1. A.J. van Rensburg, K.S. Cheah and A.M. Chea

  2. T.R. Dutson and L.D. Yates

  3. B.B. Chrystall

  4. P. Vandekerckhove and D. Demeyer

  5. S.O. Sorinmade, H.R. Cross and K. Ono

  6. G. Jonsson, S. Fabiansson and H. Nilsson

  7. A.A. Taylor, D.B. MacDougall, B.G. Shaw, E. Dransfield and D.N. Rhodes

  8. W.H. Kennick, E.A. Elgasim, Z.A. Holmes and E.F. Barret

  9. C.M. Palmer

  10. P.G. van der Wal, Th.P. Dekker, H.L. van Boxtel and G. van Essen

  11. M. Renerre

F Technology of meat products

  1. E.J.C. Paardekooper and B.J. Tinbergen

  2. J. Pyrcz and W. Pezsacki

  3. V.M. Gorbatov, R.R. Barbetti, A.N. Bogatyryov and N.N. Mizeretsky

  4. O. Gajger, A. Petričivič, B. Mihalović, B. Sabljić and G. Kralik

  5. L.A. Boushkova, A.A. Belousov, T.V. Syomina and V.I. Roshtchoupkin

  6. M.D. Šuvakov, J.T. Panin and P.M. Radetić

  7. M.B. Marinkov, M.-T. Basse and M. Seydi

  8. B.R. Baliga, S.B. Kadkol, M.S. Madhwaraj, K.K.S. Nair and P. Ravindranathan Nair

  9. V. Oluški and M. Petrović

  10. J. Grabowska and E. Dunajski

  11. A.V. Likova, D.A. Rogov, D.M.

  12. I.A. Rogov, N.N. Zhugov, S.S. Panchenko and V.P. Skyrabin

  13. V. Hlebnikov, M. Kahorov and E. Bobrikova

  14. U.A. Ivashkin and I.I. Protopopov

  15. H.-J. Raeuber

G Fermented sausages, freeze drying and water activity

  1. N. Nesterov, P. Velinov and I. Lazarova

  2. N.K. Zhouravskaya, N.N. Potipayeya, B. Souleyeva and V.N. Pismenskaya

  3. E.I. Guigo, L.S. Malikov, I.N. Danilova and I.J. Malughin

  4. E. Ralchovska and T.S. Tsvetkov

  5. N.P. Stratilova and E.F. Tsyss

  6. K. Kuusela, E. Puolanne, E. Petäjä and F.P. Niinivaara

  7. J. Joksimović, M. Šutić and D. Janković

  8. M. Šutic

  9. W.E. Townsend, C.E. Davis and C.E. Lyon

  10. Ya. Yankov and R. Brankova

  11. E. Slinde and J. Nordal

  12. I. Erichsen

  13. R. Brankova and Ya. Yankov

  14. N. Nesterov, N. Dilova and A. Grozdanov

  15. D. Demeyer, P. Vandekerckhove, L. Vermeulen and R. Moerman

  16. N.M. Bogolubova, E.N. Lazarev and A.N. Jazov

  17. J. Wojciechowski and A. Seher

  18. M.M. Mikhailova, E.F. Tsyss, N.D. Likhonosova, V.V. Krylova. V. Sh. Mirzoyeva, N.P. Stratilatova, V.G. Vasilyev and G.I. Solodovinikova

  19. J.P. Vansteenkiste and J. van Hoof

  20. J.P. Vansteenkiste and J. van Hoof

  21. W. Rödel, K. Krispien and L. Leistner

H: 2. Symposium Utilisation of blood for human consumption

  1. A.-M. Hermansson

  2. K. Tändler and A. Stiebing

  3. R.A. Lawrie

  4. J. Wismer-Pedersen

H Slaughter by products

  1. V. Hald-Christensen

  2. M.N. Moorjani, N.P. Dani, C.B. Indira and S. Rajalakshmi

  3. V.M. Gorbatov,S.G. Liberman, M.L. Faivishevsky, Yu.F. Zayas and L.A. Podsoblyayeva

  4. K. Nonnemann

  5. K. Fretheim

  6. E.F. Oreshkin, E.G. Bobrikova, T.A. Khritinina and A.E. Shirotchenko

  7. G.E. Limonov, I.I. Mamedov and A.I. Snitsar

  8. V.N. Rodin, A.I. Snitsar, M.A. Kotov and B.P. Filipenko

  9. W.M. Gorbatow and L.K. Syrina

J Nutritional value of meat and meat products animal fat

  1. G.R. Skurray and P.A. Baumgartner

  2. W. Uchman

  3. J. Buckley and J.F. Conolly

  4. J.H. Houben and B. Krol

  5. V. Djordjević, F. Bučar, I. Djujić and N. Radović

  6. B. Zlender

  7. L.K. Nikolayev

  8. T.Z. Deniskina, A.I. Yasureva, V.N. Pismenskaya, I.A. Rogov, Z.Z. Tinyakov and A.I. Zharinov

  9. N.N. Krylova, L.F. Karmyshova, L.I. Solovyova and A.N. Petrakova

  10. Y.F. Zayas and B.M. Beckouliyeva

  11. N.G. Belenky

K Curing, food additives

  1. P. Zeuthen

  2. M. Raevuori, E. Nurmi and P. Hill

  3. A.A. Belousov, V.I. Roshtchoupkin, A.S. Bolshakov, A.G. Zabashta, V.G. Boreskov and R.M. Ibragimov

  4. A.S. Bolshakov, I.V. Bryanskaya, V.V. Dragina, I.J. Grigorieva and A.G. Zabashta

  5. A.S. Bolshakov, A.P. Frolov, A.G. Zabashta, V.G. Boreskov, V.I. Roshtchoupkin, Yu.A. Kiselyov and A.A. Belousov

  6. G.A. Gardner and J. Patton

  7. P. Modić, Z. Trumić, M. Polić and L. Turubatović

  8. E. Tornberg

  9. M. Polić, Z. Trumić and P. Modić

  10. N.N. Shishkina, L.F. Kanykina, L.K. Zyrina and M.M. Tchirikova

  11. V. Gonockij, L. Seredenko and N. Rostrosa

  12. P.E. Pavlovsky, G.A. Fyedorova and N.P. Muravyeva

L Residues chemical analysis of meat and meat products

  1. R. Lásztity, D. Törley and R. Örsi

  2. K. Hofmann

  3. A.P. Martchenko

  4. R.-M. Binzel, R. Hadlok and W.Hosper

  5. J. van Hoof, B. Wallays

  6. I.A. Shumkova and I.N. Karpova

  7. K. Vreman, L.G.M.T. Tuinstra and L.J. Poortvliet

  8. V. Višacki, J. Rašeta and A. Spirić

  9. E. H. F. Schmidt

  10. W. Kreuzer and K. Suren

  11. R. Verbeke

  12. I. Hansson and K. Darelius

W Reduction of nitrite and nitrate addition to meats

  1. E. Puolanne

  2. L. Leistner, Z. Bem and H. Hechelmann

  3. T.F. Chirkina, R-D.D. Bodiev and T.A. Korosteleva

  4. A. Frouin, J. Bazile and M. Joannes

  5. A. Mirna

W Animal fat: Production, technology and value

  1. I. Schön

  2. I. Ingr

  3. J. Schut, F.M.W. Visser and F. Brouwer

  4. C.M. Miles

  5. V.M. Gorbatov and A.I. Snitsar

1977

  1. N.S. Nestorov

  2. D.L. Lavantin

  3. G. Theloe

  4. W. Tatulow

  5. P. Gayer

  6. O. Prändl

  7. Ž. Trumić

  8. V. Oluški

  9. J. Wismer-Pedersen

  10. P.E. Pavlovsky

  11. O. Hauser

  12. L. Kórmendy

  13. E.J. Kaoucktchechvili

  14. A.M. Bragenikov

  15. I.A. Rogov

  16. Y. Zayas

  17. F.P. Niinivaara

  18. A.A. Sokolov

  19. V.A. Graph

  20. Z. Duda

  21. L.J. Rubin

  22. A.I. Snitsar

  23. L. Leistner

  24. I.A. Kondratjew

  25. D.E. Hood

  26. V.E. Gul

  27. V.M. Gorbatov and A.V. Gorbatov

  28. A.S. Bolshakov

  29. K. Jensen and M. Jul

  30. L. A. Boushkova

  31. I.A. Schumkowa

  32. G.L. Solznewa

1976

A Eating quality of meat

  1. D.N. Rhodes

  2. A. Pinkas, L. Todorova and V. Banskalieva

  3. N. Nesterov, N. Kojouharova, L. Rainova and N. Kardjieva

  4. S. Čepin and F. Bučar

  5. M. Renerre and C. Valin

  6. E. Hauser and H. Heiz

  7. F.H. Heidemann and J. Wismer-Pedersen

  8. R.F. Plimpton, H.W. Ockerman, V.R. Cahill and E. Hilt

  9. R. Goutefongea and C. Valin

  10. S. Oprescu and V. Sarbulescu

  11. H.W. Ockerman, R.F. Plimpton, V.R. Cahill and K.J. Boyd

  12. W. Sybesma

  13. A. Rantsios, G. Sapountzakis and A. Tassiopoulos

  14. A.J. Bailey

  15. O.O. Babloyan, Yu.L. Shishkin and V.M. Gorbatov

  16. S.Rahelić and M. Dostanić

  17. V.G. Vasilyev, S.G. Karavayeva and G.I. Sekletova

  18. A.E. Shirotchenko, M.M. Mikhailova and N.V. Loudanova

B Muscular post-mortem biochemistry

  1. J. Wismer-Pedersen

  2. D.H. Beermann and R.G. Cassens

  3. J.R. Bendall and D.N. Rhodes

  4. A. Ouali and C. Valin

  5. S.D. Ulyanov and E.T. Touleuov

  6. N.P. Yanoushkin, N.K. Zhouravskaya, V.P. Pismenskaya and A.P. Roslova

  7. K.O. Honikel and C. Fischer

  8. K. Ono and T.G. Althen

  9. P.V. Tarrant

C Slaughter technology and hygiene

  1. O. Praendl

  2. C. Nickels, I. Svensson, A. Ternström and L. Wickberg

  3. D. Kinsman, R. Prince, W. Giger jr and R. Westervelt

  4. P.G. van der Wal

  5. M. Andrija

  6. M. Andrija

  7. D.A. Bocharov

  8. J.F. Dempster

  9. V.S. Denisenko, J.A. Koloss and I.A. Kondratyev

D Chilling, freezing and thawing

  1. V. Oluški

  2. G.D. Kontchakov, V.A. Rogozyanov and N.N. Mizeretsky

  3. A.M. Brazhnikov and B.A. Klimova

  4. N.N. Shishkina, T.A. Roudintseva and L.A. Kolesnikova

  5. L. Solova and G. Usunov

  6. B.-L. Dumont, J. Fournaud and O. Schmitt

  7. A.G. Maruzenko, V.G. Fyodorov and V.I. Chromov

  8. B. Skenderović and M. Rankov

  9. G. Löndhal and S. Åström

E Physical-chemical structure of emulsion products

  1. Z. Duda

  2. E. Tornberg and A.-M. Hermansson

  3. F. Brouwer, J. Schut and J.C.M. van Zutphen

  4. Yu.F. Zayas, G.I. Klebanov and L.K. Zyrina

  5. H.-J. Räuber, R. Lubadel and H. Herrman

F Residues and food additives

  1. L. Leistner

  2. W. Kracke, W. Kreuzer, B. Sansoni and P. Wissmath

  3. M. Dobeš, A. Mikulíc and M. Vávrová

  4. S. Fabianson and Å. Rutegård

  5. G. Gantner, E. Dani, and L. Körmendy

  6. Z. Duda, J. Mielnik, A. Nowak and W. Pezacki

  7. D. Treurniet

  8. C.Z. Olsen

  9. A. Borys, M. Obiedzinski and M. Olkiewicz

  10. A. Frouin and M. Thenot

  11. G. Screed and L. Kaaber Brendskag

  12. D.S. Mottram, R.A. Edwards and R.L.S Patterson

  13. J.O. Igene, F.B. Shorland, A.M. Pearson, J.W. Thomas and K. McGuffey

  14. A. Grozdanov, N. Nesterov, N. Dilova and E. Miteva

G Dried and fermented meat products

  1. F.P. Niinivaara

  2. N. Dilova , N. Nesterov, A. Grozdanov and G. Dikova

  3. P. Vandekerckhove

  4. D. Dinchev

  5. V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, V.I. Maroushkina, I.G. Anisimova and T.G. Tchistyakova

  6. V.V. Krylova, N.D. Likhonosova, M.M. Mikhailova, V.Sh. Mirzoyeva, I.G. Anisimova, T.G. Tchistyakova and V.I. Maroushkina

  7. Yu.F. Zayas, A.I. Minayev, L.A. Boushkova, G.E. Limonov, A.N. Spirkin, A.A. Belousov and E.V. Labetsky

  8. R. Brankova

H Properties and use of unconventional proteins in the meat industry

  1. M. Jul

  2. Y. Andersson

  3. E. Honkanen

  4. A.-M. Hermansson

  5. S. Gwiazda, A. Pisula and A. Rutkowski

  6. R.M. Salavatoulina, T.I. Medvedeva, E.M. Ovsyannikova, L.P. Ovtchinnikova, M.P. Voyakin and T.M. Riga

I Utilization of blood and other slaughter by products

  1. V.M. Gorbatov

  2. A.-M. Hermansson and E. Tornberg

  3. N.F. Konyushenko, L.E. Litvinenko M.D. Mulyarchuck and E.G Plisko

  4. M.S. Portnova, M.D. Mulyartchuk, L.V. Radovets, V.D. Skrypnik, M.G. Kamalyan and V.I. Gavriley

  5. V.M. Gorbatov, R.R. Batbetti, A.N. Bogatyryov and N.N. Mizeretsky

J Heat treatment and sterilisation

  1. N. Bengtsson

  2. M. Dagerskog, B. Karlström and N. Bengtsson

  3. M. Todorovic

  4. T. Ohlsson

  5. I. Rogov, S.B. Necrutmann and E.G. Turjanski

  6. A. Bolshakov, V. Boreskov, N. Zhukov, T. Kosulin, I. Rogov and V. Skryabin

  7. M. Stoychev and G. Djejeva

  8. N. Dimitrova, R. Brankova and S. Tencheva

  9. G. Molin

  10. H. Martens and E. Vold

  11. E. Ralchovska

K Effect of packaging on meat products

  1. D.E. Hood

  2. M. Ayroulet-Martin, J. Fournaud and R. Lauret

  3. N.N. Shishkina, R.K. Smirnova and N.V. Loudanova

  4. V.Yu. Belova and Z.N. Kostrulina

  5. S. Qvist

  6. K. Krzywicki

  7. I. Tyszkiewicz

L Microbiological guidelines for meat

  1. T.A. Roberts

  2. D. Collins-Thompson, I. Erdman, H. Pivnick and G. Roberts

  3. K. Ølgaard

  4. J. Buckley, P.A. Morrissey and M. Daly

  5. G.A. Balandina and E.L. Moiseeva

  6. E.F. Tsyss and N.P. Stratilova

  7. M. Catsaras

  8. Iv. Baychev, J. Stefanov and T. Denchev

  9. N. Dimitrova and R. Brankova

1975

Invited lectures

  1. R. Hamm

  2. E. Hess

  3. B. Krol

  4. M.A. Crawford

  5. O. Prändl

  6. A.L. Prabucki

  7. L. Kotter

  8. C. Schlatter

  9. T. Schmidhofer

  10. W. Fiddler

  11. V. Enggaard

  12. H. Glatzel

  13. A.G.B. Kovach

  14. E. Wierbicki, A. Brynjofsson, H.C. Johnson and D.B. Rowley

1 Biochemistry

  1. L.F. Kanjikina, M.M. Tschirikova and W.E. Nikitschenko

  2. P.E. Pavlovsky and E.I. Simbireva

  3. P.J.V. Tarrant

  4. F.C. Parish jr., D.G. Olson, D.E. Goll and M.H. Stromer

  5. P. Freudenreich, C. Augustini, L. Schön and J. Scheper

  6. G. Uzunov and L. Zolova

  7. R. Hamm, K. Potthast and L. Acker

  8. R. Chizzolini, D.A. Ledward, R.A. Lawrie

  9. C. Herrman, H. Thoma and L. Kotter

  10. J. van Hoof

  11. A.A. Belousov, V.I. Plotnikov and E.I. Skalinsky

2 Microbiology hygiene

  1. M. Stoychev, M. Radeva and L. Tinkova

  2. M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

  3. J.F. Dempster

  4. G.A. Gardner and J. Patton

  5. W. Ruosch

  6. E. Hess, C Breer and G. Lott

  7. E. Hess, G. Lott and C. Breer

  8. J. Mierzejewski

  9. H. Labots

  10. D. Klosowska and B. Klosowski

  11. D. Klosowska, B. Klosowski and J. Kortz

  12. W. Rödel, H. Ponert and L. Leistner

3 Production Technology

  1. J. Schut and F. Brouwer

  2. J. Schut and F. Brouwer

  3. E. Dransfield

  4. R. Rede, L. Jovanovic, J. Joksimovic. S. Pecar and N. Azanjac

  5. S. Rahelic, L. Jovanovic, N. Kristic and V. Pribiš

  6. V.I. Khlebnikov, V.N. Makhonina, A.V. Gorbatov and V.D. Kosoy

  7. R.A. Field

  8. H. Gehra, Ch. Ring and L. Kotter

  9. C. Breer, E. Hauser, W. Künzler, A. Maurer

  10. Yu.F. Zayas and L.K. Zyrina

  11. D.B. MacDougall and S.J. Jones

  12. A.N. Bogatyryov and N.N. Mizeretsky

4 Biochemistry

  1. A. Juhàsz, É. Berndorfer-Kraszner, L. Körmendy and T. Gàbor

  2. D.M. Kinsman

5 Microbiology hygiene

  1. M. Stoychev, G. Djejeva, M. Radeva and M. Chernev

  2. J.D. Robb, J. Patton and S.T.C. Weatherup

  3. J.D. Robb, J. Patton and S.T.C. Weatherup

6 Production Technology

  1. I. Schoen

  2. G.Z. Yakubov, I.I. Kargaltsev, V.V. Guslyanikov, V.N. Koreshkov, N.T. Dontsova and L.M. Khokhlova

  3. V. Gustincic, A. Kramer and A.L. Prabucki

  4. V.M. Gorbatov, S.G. Liberman, M.L. Faivishevsky, S.E. Pankova, A.A. Shmidt, I. U. Yusoupova and L.M. Yakoushina

7 Use Technology

  1. A.S. Bolshakov, V.G. Boreskov and V.S. Sarytcheva

  2. W. Góźdź and A. Borys

  3. S. Stanković, B. Draganović and M. Nadj

  4. W. Grab, H. Greml, W. Schlegel

  5. A.W. Kotula and D.K. Rough

  6. A. Pisula and J. Mroczek

  7. V.M. Gorbatov, O.O. Babloyan, P.M. Golovanova, G.E. Limonov and O.P. Borovikova

  8. D.N. Rhodes and A.M. Krylow

  9. G. Hunyady

8 Toxicology

  1. B. Berger, L. Hemra and R. Nilson

  2. I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova, L.I. Alexeyeva and A.V. Ustinova

  3. L. Mateev

  4. E. Hauser and W. Künzler

9 Nitrite-nitrate conversion

  1. A. Frouin, D. Jondeau and M. Thenot

  2. N. Nestorov, N. Dilova, A. Grozdanov, S. Djevisov, R. Kiseva

  3. N. Nestorov, N. Ivanov and I. Profinov

  4. E. Nurmi, M. Raevuori and P. Hill

  5. A. Frouin, and M. Thenot

10 Technology

  1. L. Kotter, H. Basel and A. Fischer

  2. A.I. Piskarev, L.V. Kulikovskaya, N.M. Pavlova and G.A. Balandina

11 Freezing thawing

  1. P.-G. Klettner

  2. B. Skenderović, M. Rankov and S. Nevešćanin

  3. J. Buckley and L. Kearney

  4. N.N. Shishkina and T.I. Yurtchenko

  5. O.S. Braathen

  6. B. Jacquet and M. Arnaud

12 Legislation

  1. V.G. Vasilyev, E.F. Tsyss and E.A. Tchouykin

13 Physiology of nutrition

  1. N. Nesterov and N. Kojouharova

  2. I.A. Rogov, A.I. Zharinov, V.A. Yasyreva, E.G. Touryansky, A.I. Pedenko, I.V. Lerina, B.I. Belitsky

  3. Y.M. Nemenova, K.A. Laricheva, L.M. Soloviev, I.A. Rogov, V.I. Khlebnikov and I.I. Karpeiev

  4. G.L. Solntseva, A.A. Sobyanina, A.N. Sourkova, I.D. Khoroshkova and G.Ya. Lotova

  5. J. van der Veen

1974

The stress syndrome and meat quality

    A Genetics growth and development

    1. M.J. Clancy

    2. G. Eikelenboom and W. Sybesma

    3. H.M. Gunn and A.S. Davis

    4. P. McGloughlin and J.V. McGloughlin

    5. I. Schön

    B Physiology

    1. D. Lister

    2. G. Monin, A. Lacourt and M. Henry

    3. J.V. McGloughlin and C. Mothersill

    4. C. Mothersill and J.V. McGloughlin

    C Muscle biochemistry

    1. J.V. McGloughlin

    2. M.E. Bailey and M.K. Kim

    3. L.L. Bortkevitch and N.N. Krylova

    4. J.J.A. Heffron, J.H. Dreyer and R.T. Naude

    5. C. Mothersill and J.V. McGloughlin

    D Handling, transport and slaughter

    1. W. Sybesma

    2. W.M. Allen and L.P. Smith

    3. P.A. Barton

    4. N.M. Krekhov, P.P. Veselova, A.A. Belousov and V.I. Plotnikov

    5. E. Schaner and G. Schiefer

    6. E. Schaner and G. Schiefer

    7. L. Schoen

    8. P.J.V. Tarrant

    9. D.M. Teternik, V.S. Avsyukevitch and N.A. Polevodov

    10. V.N. Zhoulenko

    Nitrites and nitrosamines in processed meats

      E Medical aspects

      1. R.G. Cassens

      2. R.L. Patterson and D.S. Mottram

      3. I.A. Shoumkova, I.N. Karpova, L.D. Rouzankova and L.I. Alexeyeva

      F Chemistry

      1. M. Ranken

      2. A. Frouin, M. Thenot and D. Jondeau

      3. R. Goutefongea, M. Renerre and C. Valin

      4. Y.N. Lyaskovskaya and G.A. Safronova

      5. V.V. Palmin, V.K. Prizenko, G.A. Fyodorova and O.A. Loginova

      6. N.N. Shishkina,T.I. Yourtchenko and V.A. Veselevosky

      7. E. Wierbicki, F. Heiligman and A.E. Wasserman

      G Microbiology

      1. L. Leistner

      2. S. Djevizov

      3. V.M. Gorbatov, A.E. Mikhailova, V.I. Maroushkina, M.M. Mikhailova and N.V. Loudanova

      4. J.H. Houben

      5. B.G. Shaw

      6. E.F. Tsyss and N.P. Stratilova

      H General papers on meat processing

      1. F.P. Niinivaara

      2. A. Cantoni, G. Kantartzis and E. Bianchi

      3. A. Gakev and T. Yanev

      4. H.W. Ockerman, R.F. Plimpton and D.W. Long

      5. R.F. Plimpton, H.W. Ockerman and D.M. Green

      6. S. Rahelic, V. Pribis and Z. Vicevic

      7. J. Schut and F. Brouwer

      8. G.L. Solntseva, G.P. Dinariyeva, A.A. Sobyanina, A.N. Sourkova and I.D. Khoroshkova

      9. M.A. Thomas, P.A. Baumgartner and K.A. Hyde

      Packaging fresh and cured meat

        I Metabolism of meat in the package

        1. D.E. Hood

        2. N. Dimitrova, S. Tencheva and R. Brankova

        3. M. O’Keefe, D.E. Hood and M.G. Harrington

        4. D.B. MacDougall

        J Quality of packaged meat

        1. G. Heinz

        2. D.E. Hood

        3. J.F.G. Klingbiel, R.T. Naude and R. Van Essen

        4. N.N. Krylova and K.I. Bazarova

        5. N.N. Krylova, R.M. Salavatoulina and V.A. Alexakhina

        6. B. Skenderovic and M. Rankov

        7. L.A. Sokolova, M.I. Tchirikova and N.N. Shishkina

        8. E. Vold

        K Changes during storage

        1. G.A. Gardner

        2. L.V. Koulikovskaya, G.A. Balandina and A.1. Piskaryov

        3. H.D. Naumann and K.K. Balasundaram

        4. J.T. Patterson and P.A. Gibbs

        L General papers on packaging

        1. A.A. Taylor

        2. I. Baytchev

        3. V.A. Gonotsky, K.I. Lobzof, T.I. Lomayeva and V.I. Khlebnikov

        4. E.G. Shoumkov and L.T. Boulgkova

        5. N. Simic and G. Djordjevic

        Refrigeration freezing and thawing

          M Engineering problems-The cold chain

          1. T. Nilson

          2. C. Bailey

          3. V.G. Fyodorov, L.V. Andreyeva and D.N. Ilyinsky

          4. I.A. Rogov, S.V. Nekroutman, E.G. Touryansky and V.A. Yasyreva

          N Biochemistry and biophysics

          1. A. Lacourt

          2. L.T. Alyokhina, N.K. Zhouravskaya, N.P. Yamoushkin and V.A. Yasyreva

          3. V.M. Gorbatov, O.O. Babloyan, M.A. Borisova, L.R. Komisarova and P.M. Golovanova

          4. A. Lacourt and M. Arnal

          5. P.E. Pavlovsky and E.I. Simbiryova

          6. C.A Voyle

          O Microbiology

          1. P. Zeuthen

          2. M. Catsaras and D. Grebot

          3. H. Hechelman, Z. Bem, K. Uchida and L. Leistner

          4. C.A. Kelly, J.F. Dempster and A.J. McLoughlin

          P Quality of chilled frozen meat

          1. R.L. Joseph

          2. H.F. Benholdt and E.I. Pritchard

          3. S. Cepin

          4. B. Dzinleski, J. Sokarovski, T. Tokovski, N. Jordanovski, S. Belikovski and K. Petkov

          5. R.L. Hendrikson, S.N. Falk and R.D. Morrison

          6. K. Hofmann, E. Bluchel and K. Baudisch

          7. R.L. Joseph

          8. N. Nesterov and N. Kozhuharova

          9. B.A. Nickolayev, A.F. Baranov and Yu.F. Zayas

          10. Yu.F. Zayas, L.I. Izotova and N.K. Zhouravskaya

          Rapporteurs papers

          1. Rappourteurs: C.K. Hetherington (Canada), J. Meester (the Netherlands), B. Eriksson (Sweden), T.J. Coomes (UK), D. Houston (USDA), V. Oluski (Yugoslavia), V. Enggaard (Codex Alimentarius/Denmark), A. Brinker (EU legislation/Denmark)