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| Issue | Title | |
| Vol 3, No 1 (2020) | ANALYSIS OF THE RESISTANCE OF GRAIN PESTS TO PHOSPHINE. REVIEW | Abstract PDF (Eng) similar documents |
| G. A. Zakladnoy | ||
| "... Resistance of stored grain pests to phosphine is a problem that is being treated in many countries ..." | ||
| Vol 3, No 1 (2020) | THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR | Abstract PDF (Eng) similar documents |
| A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina | ||
| Vol 3, No 1 (2020) | MODERN ANALYSIS METHODS USE IN ORDER TO ESTABLISH THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS | Abstract PDF (Eng) similar documents |
| L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov | ||
| "... «light» and «heavy» isotopes during biological and geochemical processes within a single region. The ..." | ||
| Vol 3, No 2 (2020) | RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM | Abstract PDF (Eng) similar documents |
| A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova | ||
| "... 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the ..." | ||
| Vol 3, No 3 (2020) | METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATION | Abstract PDF (Eng) similar documents |
| T. A. Fomina, V. Yu. Kornienko, M. Yu. Minaev | ||
| "... to what consumer purchased. REFERENCES 1. Ferrito, V., A. Pappalardo, A.M. (2017). Seafood species ..." | ||
| Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| "... .B., Minevich, I. E., Zubtsov, V.A., Osipova, L.L. (2010). Nu- tritional value of flax seeds and promising ..." | ||
| Vol 3, No 3 (2020) | THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES | Abstract PDF (Eng) similar documents |
| D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova | ||
| "... ]: 20 g of grated cheese was mixed with 40 ml of deionized water, homogenized on a high-speed FSH-2A ..." | ||
| Vol 3, No 2 (2020) | IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE | Abstract PDF (Eng) similar documents |
| О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova | ||
| "... butyric acid in fat phase had the least pronounced ones. A cheese product with a fat composition ..." | ||
| Vol 3, No 1 (2020) | FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS | Abstract PDF (Eng) similar documents |
| D. V. Zelikina, M. D. Gureeva, S. A. Chebotarev, Yu. V. Samuseva, A. S. Antipova, E. I. Martirosova, M. G. Semenova | ||
| "... acids (PUFAs). The main advantages of such composition are a high level of protection of the lipids ..." | ||
| 1 - 9 of 9 Items | ||
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