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1 |
Пономарёва О. И., Борисова Е. В., Прохорчик И. П. |
Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile
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48 |
2 |
2018 |
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2 |
Потапова К. В., Бакуменко О. Е. |
STUDY OF DRY MIXING AND SUBSTANTIATION OF CHOICE OF FLAVORS FOR PRODUCTION OF PROTEIN-RICH SPORTS NUTRITION PRODUCTS
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36 |
1 |
2015 |
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3 |
Дубова Г. Е., Безусов А. Т. |
THE PROSPECTS FOR THE USE OF SINGLET OXYGEN IN FLAVOR FORMATION REACTIONS
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34 |
3 |
2014 |
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4 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
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30 |
3 |
2013 |
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5 |
Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. |
MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE
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25 |
2 |
2012 |
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6 |
Остроумов Л. А., Гралевская И. В., Давыденко В. А., Брагинский В. И. |
The technology factor influence on the combined cheese product quality
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21 |
2 |
2011 |
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7 |
Дроздецкая И. С., Березовикова И. П. |
Antioxidant Effect of Smoke Flavoring Agent in Commercially Produced Minced Fish
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19 |
4 |
2010 |
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8 |
Заворохина Н. |
Modern olfaktorno-flavoring preferences of buyers as a major purchase motivating factor
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19 |
4 |
2010 |
