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Vol 7, No 4 (2024) Influence of storage duration on the amount of iodine in food ingredients Abstract  similar documents
A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, A. M. Samoylova, Z. I. Kalugina
 
Vol 8, No 1 (2025) Production and use of mussel shell protein in dry fish sauce Abstract  similar documents
A. Yu. Glukharev, V. V. Bordiyan, T. D. Kuzina, Yu. A. Kuchina, S. R. Derkach
 
Vol 7, No 4 (2024) Xanthan gum: Secondary raw materials for biosynthesis, isolation and application Abstract  PDF (Eng)  similar documents
G. F. Kurbanov, A. O. Prichepa, N. Yu. Sharova
 
Vol 8, No 1 (2025) Public health and sanitation issues related to the bacterium Pseudomonas aeruginosa Abstract  similar documents
S. A. Kishilova, I. V. Rozhkova, O. Yu. Fomenko
 
Vol 8, No 1 (2025) Effect of products of Fucus alga processing on structure formation and oxidation of lipids in fish muscle tissue Abstract  similar documents
T. N. Pivnenko, Yu. M. Pozdnyakova, R. V. Esipenko
 
Vol 8, No 1 (2025) Chemical contaminants entering food products from polymer packaging. Review Abstract  similar documents
D. A. Utyanov, N. L. Vostrikova, E. R. Vasilevskaya, A. V. Kulikovskii, S. Yu. Karabanov
 
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