Khayrullin M 1

1. Improving meat quality and safety: innovative strategies
2. Ultrasound-assisted innovations in protein processing: review
3. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials
4. Physical Modeling of the Process of Centrifugation of Crushed Bovine Bones to Separate Animal Fat and Meat–Bone Slurry
5. Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review
6. Conventional and advanced extraction methods of some bioactive compounds with health benefits of food and plant waste: A comprehensive review
7. The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
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