The use of tangerine peel as a component in food products

Food systems
Piŝevye sistemy

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Shaykhieva K.I., Kraysman N.V., Shaikhiev I.G. The use of tangerine peel as a component in food products. Food systems. 2026;9(2):241-246. https://doi.org/10.21323/2618-9771-2026-9-2-241-246

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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About the Authors

K. I. Shaykhieva
Kazan National Research Technological University
Russian Federation

Karina I. Shaykhieva, Candidate of Technical Sciences, Docent, Engineering Ecology Department

68, K. Marx str., 420015, Kazan

N. V. Kraysman
Kazan National Research Technological University
Russian Federation

Natalia V. Kraysman, Candidate of Historical Sciences, Docent, Docent, Department of the Foreign Languages for Professional Communication

68, K. Marx str. 420015, Kazan

I. G. Shaikhiev
Kazan National Research Technological University
Russian Federation

Ildar G. Shaikhiev, Doctor of Technical Sciences, Professor, Professor, Engineering Ecology Department

68, K. Marx str. 420015, Kazan

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