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Die Nahrung|January 1, 1989
New approaches to raw meat processing as a result of recent studies of food exotrophiaI A Rogov, E S Tokaev, J I KovalevMeat Science|November 9, 2011
Collagen and its rational content in meat products 2: Experiments with growing ratsI A Rogov, Y I Kovalev, E S Tokaev, et al.Voprosy Pitaniia|May 1, 1988
[Planning the fatty-acid composition of new food products based on the complex use of various raw materials]I A Rogov, N G Krokha, N A Mikhaĭlov, et al.Die Nahrung|January 1, 1987
Properties of oil/water emulsions stabilized by casein-acid polysaccharide mixturesE S Tokaev, A N Gurov, I A Rogov, et al.Meat Science|November 9, 2011
Collagen and its rational content in meat products: Part 1. Analytical studiesI A Rogov, E S Tokaev, Y I Kovalev, et al.Gigiena I Sanitariia|October 1, 1990
[The effect of food fiber on the biological value of meat products]A I Gorshkov, A A Tekeev, Iu I KOvalev, et al.Voprosy Pitaniia|November 1, 1990
[The relation of the biological value of meat proteins to their content of connective tissue]A I Gorshkov, A A Tekeev, Iu I Kovalev, et al.Voprosy Pitaniia|January 1, 1997
[Determination of angiogenin in cow's milk based on a competitive test "pancreatic RNAase/placental inhibitor of RNAase--angiogenin"]I A Rogov, A M Shalygina, I I Ionova, et al.Prikladnaia Biokhimiia I Mikrobiologiia|January 1, 1997
[Purification of angiogenin from cow's milk]I A Rogov, A M Mikhaĭlov, A M Shalygina, et al.Pageof 2