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Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns JOURNAL ARTICLE published 13 February 2019 in Food Processing: Techniques and Technology |
СПОСОБ ОЧИСТКИ ЗЕРНА АМАРАНТА ОТ ПРИМЕСЕЙ JOURNAL ARTICLE published 25 September 2017 in ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ |
Spray Drying of Food Suspensions: Upgrading Capabilities JOURNAL ARTICLE published 26 June 2019 in Food Processing: Techniques and Technology |
The Method of Carbon-Dioxide Recovery in Fish-Processing Industry JOURNAL ARTICLE published 23 September 2019 in Food Processing: Techniques and Technology |
. Full-scale testing of biologically active additive “Ivlaxinˮ in patients with acute inflammatory diseases JOURNAL ARTICLE published 10 January 2019 in Food Processing: Techniques and Technology |
МАРКЕТИНГОВОЕ ИССЛЕДОВАНИЕ РЫНКА СГУЩЕННОГО МОЛОКА В Г. КЕМЕРОВО JOURNAL ARTICLE published 19 December 2016 in ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ |
Biochemical and Microstructural Profile of the Thyroid Gland from Lambs Raised on Experimental Diets JOURNAL ARTICLE published 30 December 2020 in Food Processing: Techniques and Technology |
ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ JOURNAL published |
ВОЗМОЖНОСТИ ПРИМЕНЕНИЯ СИСТЕМЫ АНАЛИЗА ИЗОБРАЖЕНИЯ ПРИ ИССЛЕДОВАНИИ МЯСНОГО СЫРЬЯ И ПРОДУКТОВ JOURNAL ARTICLE published 19 December 2016 in ТЕХНИКА И ТЕХНОЛОГИЯ ПИЩЕВЫХ ПРОИЗВОДСТВ |
Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production JOURNAL ARTICLE published 24 January 2019 in Food Processing: Techniques and Technology |
Development of New Mash Filters for Craft Beer Brewing JOURNAL ARTICLE published 30 December 2020 in Food Processing: Techniques and Technology |
Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects JOURNAL ARTICLE published 12 January 2022 in Food Processing: Techniques and Technology |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps JOURNAL ARTICLE published 15 June 2021 in Food Processing: Techniques and Technology |
Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking JOURNAL ARTICLE published 27 March 2023 in Food Processing: Techniques and Technology |
Tokopherols in Okara (Soy Pulp): Highly Efficient Liquid Chromatography JOURNAL ARTICLE published 27 June 2020 in Food Processing: Techniques and Technology |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile JOURNAL ARTICLE published 10 January 2019 in Food Processing: Techniques and Technology |
Mixing Unit for Production of Flour Baking Mixes with High Protein Content JOURNAL ARTICLE published 11 December 2019 in Food Processing: Techniques and Technology |
Technology for a New Food Additive Based on Biotechnologically Modified Soybean Raw Materials JOURNAL ARTICLE published 23 September 2019 in Food Processing: Techniques and Technology |
Wheat grain preparing for production of conserved food “Second course for lunch JOURNAL ARTICLE published 10 January 2019 in Food Processing: Techniques and Technology |
ВОЗДЕЙСТВИЕ ПОВЫШЕНИЯ В МОЛОКЕ-СЫРЬЕ ЧИСЛА СОМАТИЧЕСКИХ КЛЕТОК НА ЕГО ТЕХНОЛОГИЧЕСКИЕ СВОЙСТВА И КАЧЕСТВО КИСЛОМОЛОЧНЫХ НАПИТКОВ JOURNAL ARTICLE published 30 December 2017 in Техника и технология пищевых производств |