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1 |
Лобач Е. Ю., Гурьянов Ю. Г., Позняковский В. М., Костин А. Н. |
SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY
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46 |
3 |
2017 |
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2 |
Малютина К. В., Гуринович Г. В. |
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
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46 |
3 |
2017 |
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3 |
Глебова С. Ю., Голуб О. В. |
QUALITY EVALUATION OF FRESH RUTABAGA
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44 |
1 |
2017 |
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4 |
Табаторович А. Н., Резниченко И. Ю. |
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE
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40 |
1 |
2016 |
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5 |
Табаторович А. Н., Резниченко И. Ю. |
PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION
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38 |
3 |
2015 |
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6 |
Пономарева Е. И., Алехина Н. Н., Бакаева И. А., Юнаковская Ю. В., Левшина Е. А. |
COMPARATIVE EVALUATION OF QUALITY OF SEMI-FINISHED GOODS FROM BIO-ACTIVATED WHEAT AND PRODUCTS ON THEIR BASIS
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36 |
1 |
2015 |
|
7 |
Тихонова О. Ю., Резниченко И. Ю. |
METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING
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36 |
1 |
2015 |
|
8 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
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34 |
3 |
2014 |
|
9 |
Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. |
FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS
|
34 |
3 |
2014 |
|
10 |
Дунченко Н. И., Денисов С. В. |
THE ANALYSIS OF BUTTER SAFETY INDICES
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34 |
3 |
2014 |
|
11 |
Апарнева М. А., Шестернин В. И., Севодин В. П. |
WINE PRODUCTS OF CAHOR TYPE FROM EARLY GRAPE VARIETIES OF ALTAYSKY TERRITORY
|
33 |
2 |
2014 |
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12 |
Ивкова И. А., Пиляева А. С., Копылов Г. М. |
DEVELOPMENT OF DRY FERMENTED MILK (SOUR CREAM) PRODUCT TECHNOLOGY
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32 |
1 |
2014 |
|
13 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
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32 |
1 |
2014 |
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14 |
Апарнева М. А., Севодин В. П. |
QUALITY OF WINE BEVERAGES PRODUCED FROM RED GRAPE VARIETIES OF ALTAY TERRITORY
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31 |
4 |
2013 |
|
15 |
Фам Т. Х., Ганина В. И., Волокитина З. В., Мороз О. Н. |
THE STUDY OF QUALITY INDICES OF FERMENTED MILK PRODUCT CONTAINING MUNG BEAN DURING ITS STORAGE
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29 |
2 |
2013 |
|
16 |
Бибик И. В., Гужель Ю. А. |
TEHNOLOGY OF A BAVERAGE BASED ON BEER WORT WITH THE ADDITION OF PINE EXTRACT
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28 |
1 |
2013 |
|
17 |
Давыденко Н. И. |
THE DEVELOPMENT OF A COMPLEX ADDITIVE FOR BREAD ENRICHMENT WITH SELENIUM AND IODINE
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28 |
1 |
2013 |
|
18 |
Улитин Е. В., Тихонов С. Л. |
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
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27 |
4 |
2012 |
|
19 |
Давыденко Н. И. |
QUALITY FORMATION OF WHEAT WITH HIGH CONTENT OF SELENIUM IN REGIONAL CONDITIONS
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27 |
4 |
2012 |
|
20 |
Дымова Ю. И., Тыщенко Е. А., Гореликова Г. А. |
DEVELOPMENT AND ESTABLISHMENT OF QUALITY INDICES OF FUNCTIONAL PRODUCT
FOR SKIN IMPROVEMENT
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24 |
1 |
2012 |
|
21 |
Челнакова Н. Г., Тенешев Е. И., Голуб О. В. |
DEVELOPMENT AND RESEARCH OF QUALITY OF SPECIALIZED PRODUCT
WITH DEFINITE FUNCTIONAL PROPERTIES
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24 |
1 |
2012 |
|
22 |
Ивкова И. А., Пиляева А. С. |
INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES
ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE
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24 |
1 |
2012 |
|
23 |
Рудницкая Ю. И., Березовикова И. П. |
SAFETY OF USING FLAX MEAL IN COOKING TECHNOLOGIES
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24 |
1 |
2012 |
|
24 |
Давлетшина Т. А., Солодова Е. А., Шульгина Л. В., Швидкая З. П., Долбнина Н. В. |
THE INFLUENCE OF CONDITIONS AND STORAGE PERIODS
ON THE QUALITY OF FROZEN PRODUCTS FROM LAEMONEMA
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24 |
1 |
2012 |
|
25 |
Трихина В. В., Романенко Н. С., Щипицин С. К. |
DEVELOPMENT AND ESTIMATION OF SYRUP QUALITY BASED
ON LOCAL PLANT RAW MATERIAL
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23 |
4 |
2011 |
|
26 |
Баженова Б. А., Бальжинимаева С. К. |
PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE
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23 |
4 |
2011 |
|
27 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
|
23 |
4 |
2011 |
|
28 |
Боровицкий М.
. |
THE CHARACTERISTIC OF THE MILCH CFTTLE POPULATION OF IAROSLAVSKAYA REGION
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23 |
4 |
2011 |
|
29 |
Баженова Б. А., Балыкина О. А., Данилов М. Б., Литвякова О. М. |
Quality of boiled sausage with selenium fortified flour
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20 |
1 |
2011 |
|
30 |
Баженова Б. А., Федорова Т. Ц. |
Complex influence of low-voltage electrostimulation and protein stabilizer on the properties
of meat farce canned foods
|
17 |
2 |
2010 |
