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| Issue | Title | |
| Vol 2, No 4 (2019) | DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS | Abstract PDF (Eng) similar documents |
| G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova | ||
| "... of the development of scientifically-based pasteurization modes for high-sugar canned food for industrial ..." | ||
| Vol 1, No 1 (2018) | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS | Abstract PDF (Eng) similar documents |
| Aram G. Galstyan, Iskra A. Radaeva, Sergei A. Khurshudyan, Svetlana N. Turovskaya, Vladislav K. Semipyatniy, Elena E. Illarionovа | ||
| "... modes of fat-free milk before thickening on the viscosity of the finished product. Were studied freshly ..." | ||
| Vol 2, No 4 (2019) | THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS | Abstract PDF (Eng) similar documents |
| Marina V. Gernet, I. N. Gribkova, O. A. Borisenko | ||
| "... In the Russia beverage market, functional beverages are increasingly popular with the population ..." | ||
| Vol 2, No 1 (2019) | Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes | Abstract PDF (Eng) similar documents |
| A. S. Dydykin, O. K. Derevitskaya, A. N. Ivankin, A. V. Kulikovskii, E. I. Dragunskaya | ||
| "... accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the ..." | ||
| Vol 2, No 1 (2019) | Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process | Abstract PDF (Eng) similar documents |
| S. N. Turovskaya, A. N. Petrov, I. A. Radaeva, E. E. Illarionovа, V. K. Semipyatniy, A. E. Ryabova | ||
| "... Drinking water is important in food production. Its indicators have a direct impact on the quality ..." | ||
| Vol 3, No 2 (2020) | FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY | Abstract PDF (Eng) similar documents |
| O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova | ||
| "... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..." | ||
| Vol 2, No 3 (2019) | METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE | Abstract PDF (Eng) similar documents |
| M. V. Gernet, E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| "... water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated ..." | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| "... , equipment, premises, for heat engineering purposes — the production of steam necessary to humidify the air ..." | ||
| 1 - 8 of 8 Items | ||
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