Increasing the efficiency of use, extending the freshness and ensuring the safety of animal raw materials, on the basis of "green chemistry" technological and ecological methods

• Published in: Animal biology & animal husbandry Vol. 9; no. 1; pp. 37 - 44
• Main Authors: Suvorov, Oleg A, Decheva, Ekaterina I, Shikova, Irina D, Pugachev, Igor O, Khramtsov, Maxim A, Voyno, Lyudmila I, Ruban, Natalya V
• Format: Journal Article
• Language: English
• Published: Cluj-Napoca Bioflux SRL 01.06.2017
• Subjects: Aerobic microorganisms; Anaerobic microorganisms; Beef; Disinfection & disinfectants; Efficiency; Food industry; Food products; Green chemistry; Meat; Methods; Microorganisms; Nutrition; Odor; Olfaction; Poultry; Proteins; Quality; Raw materials

The study has explored the theoretical foundations and conducted a number of experiments related to the methods and possibilities of using Electro-Chemical Activation (ECA) technology of aqueous solutions in the food industry. The purpose of the study has been to establish the degree of efficiency a...