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  |
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1 |
Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю. |
WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
|
34 |
3 |
2014 |
|
2 |
Сергеева И. Ю. |
IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES
|
33 |
2 |
2014 |
|
3 |
Бибик И. В., Лоскутова Е. В. |
SCIENTIFIC BASIS FOR THE QUANTITY OF DIHYDROQUERCETIN USED IN THE DEVELOPMENT OF «GRAPE» KVASS TECHNOLOGY
|
32 |
1 |
2014 |
|
4 |
Сергеева И. Ю. |
USE OF CHITOSAN TO STABILIZE COLLOIDAL SYSTEM OF BEVERAGES
|
32 |
1 |
2014 |
|
5 |
Васильева И. В., Унщикова Т. А., Степанов С. В. |
DEVELOPMENT OF HACCP PLAN TO ENSURE THE SAFETY OF KVASS PRODUCTION
|
29 |
2 |
2013 |
|
6 |
Васильева И. В., Еремина И. А., Помозова В. А. |
DEVELOPMENT OF TECHNOLOGY OF KVASS FROM HIGH DENSITY HONEY WORT
|
25 |
2 |
2012 |
|
7 |
Сорокопуд А. Ф., Шеменева Н. А., Третьякова Н. Г. |
PHYSICO-CHEMICAL PROPERTIES OF KVASS WORT CONCENTRATE
|
25 |
2 |
2012 |
|
8 |
Часовщиков А. Р., Помозова В. А., Ходжамкулова А.
., Хорунжина С. И., Федюшкина И. Л. |
ORGANIC ACID COMPOSITION OF GRAIN BASED BEVERAGES
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23 |
4 |
2011 |
