RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)
https://doi.org/10.21323/2618-9771-2019-2-3-29-33
Abstract
About the Authors
L. N. KrikunovaRussian Federation
Ludmila N. Krikunova — doctor of technical sciences, professor, leading researcher, Department of spirits
119021, Moscow, Rossolimo str., 7
E. V. Dubinina
Russian Federation
Elena V. Dubinina — candidate of technical sciences, Leading researcher, Department of spirits
119021, Moscow, Rossolimo str., 7
V. P. Osipova
Russian Federation
Valentina P. Osipova — candidate of technical sciences, head of the Laboratory, Laboratory of Instrumental Methods of Analysis
119021, Moscow, Rossolimo str., 7
References
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Review
For citations:
Krikunova L.N., Dubinina E.V., Osipova V.P. RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS). Food systems. 2019;2(3):29-33. https://doi.org/10.21323/2618-9771-2019-2-3-29-33