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Семенихин С. О. , Фабрицкая А. А., Даишева Н. М. |
Obtaining Cellulose and Hemicelluloses from Depectinized and Delignified Sugar Beet Pulp
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56 |
1 |
2026 |
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2 |
Рогов Г. Н. , Смирнова Т. С., Топникова Е. В. |
Studies on the Selection of Propionic Acid Bacteria for Rindless Semi-Hard Cheeses
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56 |
1 |
2026 |
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3 |
Оганесянц Л. А., Панасюк А. Л., Свиридов Д. А., Ганин М. Ю. |
Isotope Mass Spectrometry and Inductively Coupled Plasma Mass Spectrometry in Honey Authentication
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55 |
4 |
2025 |
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4 |
Сорокина Н. П., Лепилкина О. В., Бруцкая А. Л. , Топникова Е. В. |
Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production
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55 |
3 |
2025 |
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5 |
Сурай Н. М., Черкасский А. И., Таточенко А. Л. , Теплая Н. А., Корнева Г. В., Терехова А. А. |
“The Cheese Issue”: An Attempt at an Objective Quantitative Analysis in the Regional Perspective
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55 |
2 |
2025 |
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6 |
Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Шатохина Н. М. |
Technological Management of Resource Saving in Sugar Beet Production Using Statistical Modeling
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55 |
1 |
2025 |
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7 |
Арапов В. М., Плотникова И. В., Казарцев Д. А., Полянский К. К., Магомедов Г. О., Копылов М. В., Плотников В. Е. |
Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
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54 |
3 |
2024 |
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8 |
Грузнов Д. В., Грузнова О. А., Сохликов А. Б. , Лобанов А. В., Лобанов А. В. |
Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey
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54 |
2 |
2024 |
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9 |
Минаков Д. В., Конева С. И., Егорова Е. Ю. |
Mycelial Biomass Enzymes of Cordyceps militaris and Lentinula edodes in Baking Technology
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54 |
2 |
2024 |
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10 |
Свердлова О. П., Подшивалова Е. В., Шарова Н. Ю., Шарова Н. Ю., Белова Д. Д. |
Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers
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54 |
2 |
2024 |
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11 |
Tuzhilkin Vyacheslav, Petrov Sergey, Podgornova Nadezda |
Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions
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53 |
4 |
2023 |
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12 |
Suray Natalya, Tatochenko Alexander, Krasil'nikova Elena, Teplaia Naila, Mikhalev Alexey, Zhdanova Galina |
Dairy Production in the Chuvash Republic: Success Factor Analysis
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53 |
4 |
2023 |
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13 |
Сухих С. А., Буденкова Е. А., Бойченко Ю.-Д. С., Анохова В. Д., Долганюк В. Ф., Каширских Е. В. |
Optimizing the Production of Polysaccharides from Cyanobacterium sp. IPPAS B-1200
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53 |
3 |
2023 |
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14 |
Зенькова М. Л., Мельникова Л. А., Тимофеева В. Н. |
Non-Alcoholic Beverages from Sprouted Buckwheat: Technology and Nutritional Value
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53 |
2 |
2023 |
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15 |
Янченко Е. В., Волкова Г. С., Куксова Е. В. , Вирченко И. И., Янченко А. В., Серба Е. М., Иванова М. И. |
Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
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53 |
1 |
2023 |
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16 |
Крикунова Л. Н., Дубинина Е. В., Песчанская В. А., Ободеева О. Н. |
Acidification in Distillation Technology
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52 |
4 |
2022 |
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17 |
Панасенко С. В. , Сурай Н. М., Таточенко А. Л. , Родинова Н. П. , Остроухов В. М. |
Sustainable Raw Material Base as a Factor of Competitiveness of Cheese-Making Enterprises
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52 |
4 |
2022 |
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18 |
Федорова А. М., Дышлюк Л. С., Милентьева И. С., Лосева А. И., Неверова О. А., Хелеф Мохаммед Эль Амин |
Geroprotective activity of trans-cinnamic acid isolated from the Baikal skullcap (Scutellaria baicalensis)
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52 |
3 |
2022 |
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19 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
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52 |
2 |
2022 |
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20 |
Калашникова О. Б., Буденкова Е. А., Ульрих Е. В., Чупахин Е. Г., Кригер О. В., Масютин Я. А., Смага М. А., Басова Ю. С. |
Enzymatic Hydrolysis of Pretreated Miscanthus Biomass
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52 |
2 |
2022 |
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21 |
Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П. |
Granulated Sugar-Containing Functional Products in Jelly Fillings
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51 |
4 |
2021 |
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22 |
Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Уразова О. А. |
Innovative Wastewater Treatment Technologies for Resource-Saving Activities of Feed Mills
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51 |
4 |
2021 |
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23 |
Кондратенко В. В., Посокина Н. Е., Колоколова А. Ю., Захарова А. И. |
Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates
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51 |
3 |
2021 |
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24 |
Скоблякова И. В., Ефремова С. М. |
Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry
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51 |
3 |
2021 |
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25 |
Беляева Л. И., Пружин М. К., Остапенко А. В., Гурова В. Н. |
Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet
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51 |
3 |
2021 |
|
26 |
Гурьев С. С., Попов В. С. |
Properties of Starter Cultures Based on Non-Traditional Flours
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51 |
3 |
2021 |
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27 |
Колпакова В. В., Куликов Д. С., Уланова Р. В., Чумикина Л. В. |
Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
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51 |
2 |
2021 |
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28 |
Арапов Д. В., Курицын В. А., Петров С. М., Подгорнова Н. М., Зайцева М. А. |
Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling
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51 |
1 |
2021 |
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29 |
Рощина Е. В., Григорьева Р. З., Баранец С. Ю., Давыденко Н. И., Куракин М. С. |
Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
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50 |
3 |
2020 |
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30 |
Резниченко И. Ю., Рензяева Т. В., Рензяев А. О. |
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL
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50 |
2 |
2020 |
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31 |
Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. |
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD
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50 |
2 |
2020 |
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32 |
Горбачева М. В., Тарасов В. Е., Калманович С. А., Сапожникова А. И. |
Ostrich Fat Production Using Electrolyzed Fluid
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50 |
1 |
2020 |
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33 |
Гусейнова Б. М., Ашурбекова Ф. А., Даудова Т. И. |
Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs
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49 |
3 |
2019 |
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34 |
Рада А. О., Федулова Е. А., Косинский П. Д. |
New Method for Efficiency Evaluation of Digital Technologies in Agricultural Sector
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49 |
3 |
2019 |
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35 |
Кирюхина А. Н., Григорьева Р. З., Кожевникова А. Ю. |
Bread Production and Bakery Products in Russia: Current State and Prospects
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49 |
2 |
2019 |
|
36 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
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49 |
2 |
2019 |
|
37 |
Почицкая И. М., Росляков Ю. Ф., Комарова Н. В., Рослик В. Л. |
Sensory Components of Fruits and Berries
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49 |
1 |
2019 |
|
38 |
Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. |
Syrups in Sugar Confectionery Products of High Nutritional Value
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49 |
1 |
2019 |
|
39 |
Белякова З. Ю. |
Organic products: the Current Legal Forms of Production and Turnover Support
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48 |
3 |
2018 |
|
40 |
Магомедов Г. О., Лобосова Л. А., Рожков С. А., Селина Н. А. |
Selection of optimal parameters for obtaining whipped products from egg whites
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48 |
2 |
2018 |
|
41 |
Казина В. В., Сафронова Т. Н., Ермош Л. Г. |
Wheat sprouts juice production technology development and determination of juice storage modes and terms
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48 |
2 |
2018 |
|
42 |
Скрипко О. В., Стаценко Е. С., Покотило О. В. |
Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value
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48 |
1 |
2018 |
|
43 |
Зотов В. П., Котов Р. М., Секлецова О. В., Дудинская Т. К., Щеглова М. А. |
ISSUES AND MECHANISMS OF COMPANY’S INTERNAL INVESTMENT SOURCES FORMATION IN KEMEROVO REGION AGRO-INDUSTRIAL COMPLEX ENTERPRISES
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47 |
4 |
2017 |
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44 |
Мизанбекова С. К., Богомолова И. П., Богомолов А. В. |
INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS
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45 |
2 |
2017 |
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45 |
Колесникова Е. Г., Чекменева Т. Д. |
LEVEL OF FOOD SELF-SUFFICIENCY AS CRITERION FOR PERFORMING PRODUCTION FUNCTIONBY RURAL TERRITORIES OF THE KEMEROVO REGION
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43 |
4 |
2016 |
|
46 |
Санжаровская Н. С., Сокол Н. В. |
USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
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42 |
3 |
2016 |
|
47 |
Голуб О. В., Мотовилов О. К., Глебова С. Ю., Удалая Е. С. |
VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION
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41 |
2 |
2016 |
|
48 |
Пушмина И. Н., Первышина Г. Г., Захарова Л. М., Пушмина В. В. |
RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS
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40 |
1 |
2016 |
|
49 |
Ковалева И. В., Сурай Н. М. |
MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET
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39 |
4 |
2015 |
|
50 |
Солодников С. Ю., Люшина Г. А., Колесова О. В., Маслова В. В., Андреева Ю. В., Кузнецов А. А. |
ASSESSMENT OF BIOLOGICAL PROPERTIES OF WHEAT GRASS JUICE. TECHNOLOGY DEVELOPMENT FOR ITS PRODUCTION
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38 |
3 |
2015 |
|
51 |
Черненкова А. А., Леонова С. А., Пусенкова Л. И. |
IMPROVEMENT OF QUALITY AND BIOLOGICAL VALUE OF SUGAR COOKIES BY ADDING BEE POLLEN
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38 |
3 |
2015 |
|
52 |
Люлька Д. Н., Пономаренко В. В., Лементарь С. Ю. |
LOW FREQUENCY OSCILLATIONS OF PRESSURE IN HETEROGENEOUS SYSTEMS AS A WAY TO INTENSIFY MASS TRANSFER PROCESSES
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38 |
3 |
2015 |
|
53 |
Мякинникова Е. И., Касьянов Г. И. |
APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL
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37 |
2 |
2015 |
|
54 |
Глебова С. Ю., Голуб О. В., Рыбакова Т. М. |
TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE
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37 |
2 |
2015 |
|
55 |
Иночкина Е. В., Касьянов Г. И., Силинская С. М. |
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
|
34 |
3 |
2014 |
|
56 |
Апарнева М. А., Шестернин В. И., Севодин В. П. |
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY
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33 |
2 |
2014 |
|
57 |
Расщепкин А. Н., Короткий И. А., Короткая Е. В. |
INFLUENCE OF LOW-TEMPERATURE PROCESSING ON BLACKCURRANTS QUALITY FACTORS
|
32 |
1 |
2014 |
|
58 |
Сорокопуд А. Ф., Сорокопуд В. В., Плотников И. Б., Плотникова Л. В. |
PROCESSING LINE UPGRADING OF FRUIT EXTRACTS
|
32 |
1 |
2014 |
|
59 |
Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. |
IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH
|
31 |
4 |
2013 |
|
60 |
Резниченко И. Ю., Егорова Е. Ю. |
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
|
30 |
3 |
2013 |
|
61 |
Ашванян С. К., Жидкова Е. А., Сапожникова Т. А., Масслеников П. В. |
ACCESSION OF RUSSIA TO THE WORLD TRADE ORGANIZATION: ADVANTAGES AND DISADVANTAGES
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27 |
4 |
2012 |
|
62 |
Жидкова Е. А., Чернышева Н. М., Крысман О. Н., Гуряшина М. К. |
ECONOMIC BASIS FOR FOOD PRODUCTION TECHNOLOGY PROCESSES
|
27 |
4 |
2012 |
|
63 |
Карнадуд Е. Н., Федосенков Д. Б., Федосенков Б. А. |
THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE
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27 |
4 |
2012 |
|
64 |
Бадмаева С. Ю. |
THE EFFECT OF STATE SUPPORTOF AGRICULTURAL PRODUCERS
IN THE REPUBLIC OF BURYATIA
|
24 |
1 |
2012 |
|
65 |
Боровицкий М.
. |
THE CHARACTERISTIC OF THE MILCH CFTTLE POPULATION OF IAROSLAVSKAYA REGION
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23 |
4 |
2011 |
|
66 |
Пашина Л. Л., Реймер В. В. |
Present state of the Amur region processing industry
|
21 |
2 |
2011 |
|
67 |
Киселева Т. Ф., Григорьева М. С., Золин А. Г. |
Dietary jams with low glycemic index
|
20 |
1 |
2011 |
|
68 |
Садовая Т. Н. |
The study of biochemical characteristics of mold-type cheeses during ripening
|
20 |
1 |
2011 |
|
69 |
Голуб О. В. |
The concept of formation of quality of fruit-and-berry production
|
13 |
2 |
2009 |
