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| Issue | Title | |
| Vol 2, No 4 (2019) | INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY | Abstract PDF (Eng) similar documents |
| V. V. Eveleva, T. M. Cherpalova | ||
| "... from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension ..." | ||
| 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 | ||
| 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 | ||
| "... shelf life of drinks, since they determine the presence in the composition of useful nutrients that ..." | ||
| Vol 7, No 4 (2024) | Laser irradiation and pomegranate peel for preservation of the strawberry quality | Abstract PDF (Eng) similar documents |
| N. Elsayed, H. Elkashef, Sh. R. Ali | ||
| Vol 5, No 3 (2022) | Soft drinks. Organoleptic analysis — a criterion for substantiation of expiry dates of products | Abstract similar documents |
| E. M. Sevostyanova, O. A. Soboleva, I. L. Kovaleva, I. N. Gribkova | ||
| "... and safety of soft drinks in the conditions of “accelerated” and “natural” aging (over the shelf life ..." | ||
| Vol 8, No 3 (2025) | Modern approaches to the use of edible coatings for vegetables and fruits | Abstract similar documents |
| N. E. Posokina, A. I. Zakharova | ||
| "... a long shelf life. Fruits and vegetables are classified as perishable products, since only a few of them ..." | ||
| Vol 3, No 4 (2020) | Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa | Abstract PDF (Eng) similar documents |
| G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova | ||
| "... to increase the shelf life of both the original cheese raw material and heat-treated cheese ..." | ||
| Vol 6, No 2 (2023) | Effect of external factors on the stability of sparkling wine quality during storage | Abstract similar documents |
| E. V. Dubinina, A. A. Moiseeva, D. V. Andrievskaya, V. A. Trofimchenko | ||
| "... The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large ..." | ||
| Vol 9, No 1 (2026) | Prediction of the shelf life of wheat-cedar flour and determination of its antioxidant capacity | Abstract similar documents |
| I. G. Belyavskaya, G. N. Dubtsova, I. R. Osipchuk | ||
| "... made it possible to predict the shelf life of composite wheat-cedar flour. It has been established ..." | ||
| Vol 6, No 3 (2023) | Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure | Abstract similar documents |
| N. B. Kondratev, O. S. Rudenko, E. V. Kazantsev, I. A. Belova, N. A. Petrova | ||
| "... as increasing their shelf life. The patterns of change in quality indicators allow establishing additional ..." | ||
| 1 - 10 of 10 Items | ||
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