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1 |
Никифорова А. П., Хазагаева С. Н., Хамагаева И. С. |
Tolerance of Lactobacillus sakei to Osmotic Stress
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51 |
3 |
2021 |
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2 |
Кукин М. Ю. |
Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns
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48 |
4 |
2018 |
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3 |
Гуринович Г. В., Патракова И. С., Кудряшов Л. С. |
Study of the effect of curing mixture compositions on oxidation of lipids in meat systems
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48 |
1 |
2018 |
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4 |
Гревцова Т. А., Григорян Л. Ф., Храмова В. Н., Горлов И. Ф., Короткова А. А., Животова Т. Ю. |
BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK
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45 |
2 |
2017 |
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5 |
Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. |
INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES
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35 |
4 |
2014 |
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6 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
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32 |
1 |
2014 |
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7 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
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27 |
4 |
2012 |
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8 |
Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. |
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
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27 |
4 |
2012 |
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9 |
Архипов А. Н., Позднякова А. В., Крупин А. В., Баканов М. В. |
COMPARATIVE RESEARCH OF MICROSTRUCTURE AND COMPOSITION
OF STABILIZERS FROM PLANT RAW MATERIALS
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23 |
4 |
2011 |
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10 |
Сметанин В. С., Бабич О. О., Разумникова И. С., Иванова С. А. |
The effect of sodium caseinate and emulsifiers on the properties of semifinished whips based on gas-liquid
disperse systems
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18 |
3 |
2010 |
