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| Issue | Title | |
| 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 | ||
| "... ., Ostroukhova I. L., Danilova E. S. Improvement of organoleptic indicators of cheese products by correcting ..." | ||
| 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 | ||
| "... THE GEOGRAPHIC ORIGIN OF FOOD PRODUCTS Lev A. Oganesyants, Alexander L. Panasyuk, Elena I. Kuzmina*, Dmitriy ..." | ||
| Vol 3, No 1 (2020) | CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES | Abstract PDF (Eng) similar documents |
| V. L. Kabanov, L. V. Novinyuk | ||
| "... .1007/ s12010–016–2286–2 2. Novinyuk, L.V., Kulyov, D.K., Negrutsa, I.V., Velinzon, P.Z. (2018) Chi- tin ..." | ||
| Vol 3, No 3 (2020) | RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) | Abstract PDF (Eng) similar documents |
| L. N. Krikunova, E. V. Dubinina | ||
| "... , L.V., Overchenko, M.B., Ignatova, N.I., Kadieva A. T. (2004). In- tensification of spirit ..." | ||
| Vol 3, No 3 (2020) | RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA | Abstract PDF (Eng) similar documents |
| I. I. Ageikina, E. G. Lazareva, I. Yu. Mikhailova, V. K. Semipyatny | ||
| "... .3157 12. Panasyuk, A.L., Kuzmina, E.I., Egorova, O.S., Semipyatny, V.K., Nur- mukhanbetova D. E. (2019 ..." | ||
| 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 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 | ||
| "... | Volume 3 № 2 | 2020 43. Shergina, I.A., Mordvinova, V.A., Tetereva, L.I. (2008). Influence of mass ..." | ||
| 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 | ||
| "... FOR CITATION: Myagkonosov D. S., Mordvinova V. A., Delitskaya I. N., Abramov D. V., Ovchinnikova E. G ..." | ||
| 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 | ||
| "... . Gureeva1,2, Sergey А. Chebotarev1, Yulia V. Samuseva1,2, Anna S. Antipova1,3, Elena I. Martirosova1 ..." | ||
| 1 - 9 of 9 Items | ||
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