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1 |
Бурак Л. Ч. , Завалей А. П. |
Combined Ultrasound and Microwave Food Processing: Efficiency Review
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54 |
2 |
2024 |
2 |
Кокшаров А. А., Маюрникова Л. А., Пластун А. Д., Давыденко Н. И., Крапива T. В. |
Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation
|
54 |
2 |
2024 |
3 |
Мунассар Е. Х. А., Шорсткий И. А. |
Drying Grain Pretreated by Low-Voltage Spark-Discharge Plasma Channel
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54 |
1 |
2024 |
4 |
Данилов М. Б., Лескова С. Ю., Пурбуев А. В., Павлова С. Н. , Забалуева Ю. Ю. |
Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products
|
54 |
1 |
2024 |
5 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
|
54 |
1 |
2024 |
6 |
Sukhov Maksim, Giro Tatiana, Kozlov Sergey, Ziruk Irina |
Raw Cured Poultry Meat Fortified with Bee Pollen: Biomedical Research on Laboratory Animals
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53 |
4 |
2023 |
7 |
Гуринович Г. В., Патракова И. С., Хренов В. А. , Патшина М. В., Шевченко А. И. |
Effect of Dry Aging on Beef Muscle Proteins
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53 |
3 |
2023 |
8 |
Соснин М. Д., Шорсткий И. А. |
Cold Atmospheric Gas Plasma Processing of Apple Slices
|
53 |
2 |
2023 |
9 |
Гиро Т. М., Куликовский А. В., Гиро А. В. |
Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein
|
53 |
2 |
2023 |
10 |
Кочкарев П. В., Кошурникова М. А., Сергеев А. А., Ширяев В. В. |
Trace Elements in the Meat and Internal Organs of the Mountain Hare (Lepus timidus L., 1758) in the North of the Krasnoyarsk Region
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53 |
2 |
2023 |
11 |
Nguyen Q. V., Le D. P., Nguyen M. T., Tran T. Y. N. , Le T. D. |
Developing a Herbal Drink from Green Asparagus (Asparagus officinalis L.): Effect of Process Parameters on the Quality of the Product
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52 |
4 |
2022 |
12 |
Шорсткий И. А. |
Cold Plasma Pretreatment in Plant Material Drying
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52 |
3 |
2022 |
13 |
Просеков А. Ю., Альтшуллер О. Г., Курбанова М. Г. |
Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit
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51 |
4 |
2021 |
14 |
Копылова А. В., Давыденко Н. И., Сапожников А. Н., Ульянова Г. С. |
Spicy Plant Raw Materials in Choux Dough
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51 |
4 |
2021 |
15 |
Нугманов А. Х., Мещерякова Г. С., Лебедев В. А., Бородулин Д. М., Алексанян И. Ю., Соколова Е. В. |
Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification
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51 |
4 |
2021 |
16 |
Моисеева Н. С., Чекрыга Г. П., Мотовилов О. К., Голуб О. В. |
Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat
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51 |
2 |
2021 |
17 |
Патшина М. В., Ворошилин Р. А., Осинцев А. М. |
Global Biomaterials Market: Potential Opportunities for Raw Materials of Animal Origin
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51 |
2 |
2021 |
18 |
Харитонов В. Д., Асафов В. А., Кузнецов П. В., Габриелова В. Т. |
Multi-Stage Method of Milk Powder Production: Energy Costs Analysis
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51 |
2 |
2021 |
19 |
Шалунов А. В., Хмелев В. Н., Терентьев С. А., Нестеров В. А., Голых Р. Н. |
Ultrasonic Dehydration of Food Products with Moisture Removal without Phase Transition
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51 |
2 |
2021 |
20 |
Титов Е. И., Краснова И. С., Ганина В. И., Семенова Е. Г. |
Freeze-Dried Food in the Diet of Temporary Residents of the Far North
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51 |
1 |
2021 |
21 |
Короткий И. А., Короткая Е. В., Расщепкин А. Н., Сахабутдинова Г. Ф. |
Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
|
51 |
1 |
2021 |
22 |
Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. |
New Functional Product from Horsemeat in Sauce
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51 |
1 |
2021 |
23 |
Соснин М. Д., Шорсткий И. А. |
Microplasma Pretreatment f Mango Fruits During Freeze Drying with Thermoelectric Emission
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50 |
4 |
2020 |
24 |
Федорова А. М., Козлова О. В., Славянский А. А., Величкович Н. С., Ле В. М. |
Research and Development of Maltodextrin Production Technology for the Dairy Industry
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50 |
4 |
2020 |
25 |
Ворошилин Р. А., Курбанова М. Г., Рассолов С. Н., Ульрих Е. В. |
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT
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50 |
2 |
2020 |
26 |
Мацейчик И. В., Мартынова Е. Г., Корпачева С. М., Штеер А. И., Ломовский И. О. |
Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides
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50 |
1 |
2020 |
27 |
Бобренева И. В., Баюми А. А., Токарев А. В. |
Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components
|
50 |
1 |
2020 |
28 |
Гуринович Г. В., Малютина К. В., Серегин С. А., Патракова И. С. |
The Effect of Acid Composition on the Fermentation Process of Pork Fat
|
50 |
1 |
2020 |
29 |
Макаров А. В., Максименко Ю. А., Дяченко Э. П. |
CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH
|
49 |
4 |
2019 |
30 |
Ворошилин Р. А., Рассолов С. Н., Ульрих Е. В., Курбанова М. Г. |
EFFECT OF WILD CHAMOMILE EXTRACTS ON THE COMPLEX OF ECONOMIC BENEFITS OF RABBIT MEAT
|
49 |
4 |
2019 |
31 |
Белецкая М. Е., Владимиров А. А., Козлова О. В., Милентьева И. С. |
ROLLER DRYER FOR DRYING MILK IN LOW-TONNAGE CONDITIONS
|
49 |
4 |
2019 |
32 |
Пискаева А. И., Бабич О. О., Янг Й. |
Impact Analysis and Selection of Spray Drying Parameters for Dawn and Feather Protein Hydrolysates
|
49 |
3 |
2019 |
33 |
Бобренева И. В., Баюми А. А. |
Tiger Nut in Meat Products
|
49 |
2 |
2019 |
34 |
Алексеев Г. В., Егорова О. А., Молдованов Д., Егоров А. Н. |
Spray Drying of Food Suspensions: Upgrading Capabilities
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49 |
1 |
2019 |
35 |
Неверов Е. Н., Лифенцева Л. В., Усов А. В. |
The Process Characteristics of Rapid Freezing: Continuous and Discrete Heat Removal Method
|
49 |
1 |
2019 |
36 |
Колодязная В. С., Шестопалова И. А., Кипрушкина Е. И., Рогозина Е. А., Головинская О. В. |
Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters
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48 |
4 |
2018 |
37 |
Мышалова О. М., Гуринович Г. В., Патракова И. С., Серегин С. А. |
Improving the Salting Technology for Fermented Maral Meat Products
|
48 |
4 |
2018 |
38 |
Ногина А. А., Тихонов С. Л., Тихонова Н. В. |
The Influence of Biodegradable Food Films on Freshness Indices of Semi-Finished Meat Products
|
48 |
4 |
2018 |
39 |
Семенова А. А., Насонова В. В., Ревуцкая Н. М., Трифонов М. В. |
Achievement and Future Developments of Polymer Materials for Meat and Semi-Finished Products
|
48 |
3 |
2018 |
40 |
Гуринович Г. В., Санников П. В., Патракова И. С. |
Oxidation Processes of Combined Meat Systems with Poultry Meat and Flaxseed Flour
|
48 |
3 |
2018 |
41 |
Романчиков С. А. |
Ultrasound and Infrared Radiation in Pasta Production
|
48 |
3 |
2018 |
42 |
Баженова Б. А., Забалуева Ю. Ю., Данилов М. Б., Вторушина И. А., Бадмаева Т. М. |
Yak Meat as a Lucrative Raw Material for Meat Products
|
48 |
3 |
2018 |
43 |
Донец А. П., Покинтелица Н. И. |
ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
|
47 |
4 |
2017 |
44 |
Гаргаева А. Г., Гуринович Г. В. |
DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
|
47 |
4 |
2017 |
45 |
Черкунова А. Д., Храмова В. Н., Мгебришвили И. В., Животова Т. Ю. |
ADVANTAGES OF USING REGIONAL RAW MATERIALS FOR PRODUCTION OF CHOPPED SEMIFINISHED PRODUCTS IN CASING
|
46 |
3 |
2017 |
46 |
Лхагвадолгор Д., Хамаганова И. В. |
ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED
|
46 |
3 |
2017 |
47 |
Бородулин Д. М., Шулбаева М. Т., Мусина О. Н., Шепиева Б. М. |
INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION
|
46 |
3 |
2017 |
48 |
Мышалова О. М. |
STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
|
46 |
3 |
2017 |
49 |
Сурай Н. М., Высоцкая О. А. |
CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET
|
44 |
1 |
2017 |
50 |
Пчелкина В. А. |
APPLICATION OF IMAGE ANALYSIS SYSTEMSIN THE STUDY ON RAW MATERIALS AND MEAT PRODUCTS
|
43 |
4 |
2016 |
51 |
Самченко О. Н., Меркучева М. А. |
MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS
|
43 |
4 |
2016 |
52 |
Крумликов В. Ю., Остроумов Л. А., Сухих С. А., Кригер О. В. |
CHOICE OF STABILIZATION PARAMETERS (FREEZING AND DRYING) OF SYMBIOTIC CONSORTIUM TO OBTAIN A STARTER OF DIRECT INOCULATION
|
42 |
3 |
2016 |
53 |
Мышалова О. М., Гуринович Г. В., Гурикова Я. С. |
COMPREHENSIVE STUDY OF MARAL MEAT TO JUSTIFY ITS USE FOR meat delicacy TECHNOLOGY
|
42 |
3 |
2016 |
54 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
|
42 |
3 |
2016 |
55 |
Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. |
CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS
|
41 |
2 |
2016 |
56 |
Лях В. А., Федянина Л. Н., Смертина Е. С. |
DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES
|
40 |
1 |
2016 |
57 |
Окусханова Э. К., Асенова Б. К., Ребезов М. Б., Омаргалиева Н. К., Есимбеков Ж. С. |
AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER
|
39 |
4 |
2015 |
58 |
Хмелев В. Н., Шалунов А. В., Голых Р. Н., Нестеров В. А., Доровских Р. С., Скиба Е. А., Шавыркина Н. А. |
INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS
|
39 |
4 |
2015 |
59 |
Ковалева И. В., Сурай Н. М. |
MARKETING INVESTIGATION OF LOCAL DELI MEATS AND MEAT PRODUCTS MARKET
|
39 |
4 |
2015 |
60 |
Ермолаев В. А., Равнюшкин Е. А. |
INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE
|
38 |
3 |
2015 |
61 |
Инербаев Б. О., Инербаева А. Т. |
MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION
|
38 |
3 |
2015 |
62 |
Пчелкина В. А., Хвыля С. И. |
PRACTICAL ASPECTS OF APPLICATION OF GOST 31474-2012 «MEAT AND MEAT PRODUCTS. HISTOLOGICAL METHOD OF PLANT PROTEIN ADDITIVE IDENTIFICATION»
|
38 |
3 |
2015 |
63 |
Мякинникова Е. И., Касьянов Г. И. |
APPLICATION OF ELECTROPHYSICAL AND GAS-LIQUID TECHNOLOGIES FOR DRYING OF FRUIT RAW MATERIAL
|
37 |
2 |
2015 |
64 |
Меренкова С. П., Потороко И. Ю., Захаров И. В., Байбаков В. И. |
PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
|
36 |
1 |
2015 |
65 |
Короткий И. А., Расщепкин А. Н., Федоров Д. Е., Буянов О. Н. |
CALCULATION OF AIR SPEEDS AT CONVECTION DRYING OF SEA-BUCKTHORN IN FLUIDIZED LAYER
|
35 |
4 |
2014 |
66 |
Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. |
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
|
35 |
4 |
2014 |
67 |
Шульгин Р. Ю., Приходько Ю. В., Шульгин Ю. П. |
TECHNOLOGY AND FOOD VALUE THE CANNED OF MEAT KANGAROO
|
35 |
4 |
2014 |
68 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
|
34 |
3 |
2014 |
69 |
Иночкина Е. В., Касьянов Г. И., Силинская С. М. |
TECHNOLOGY OF VEGETABLE CONVECTIVE DRYING IN THE INERT GAS ENVIRONMENT
|
34 |
3 |
2014 |
70 |
Неверов Е. Н., Буянов О. Н., Гринюк А. Н. |
A PACKAGE USED WHEN COOLING MEAT-TYPE CHICKEN WITH CARBON DIOXIDE
|
33 |
2 |
2014 |
71 |
Касьянов Г. И., Мякинникова Е. И., Сязин И. Е., Карикурубу Ж. Ф. |
INSTALLATION FOR DRYING OF AGRICULTURAL RAW MATERIAL
|
33 |
2 |
2014 |
72 |
Буянова И. В., Какимов А. К., Кабулов Б. Б., Мустафаева А. К., Остроумов Л. А. |
USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL
|
33 |
2 |
2014 |
73 |
Патракова И. С., Гуринович Г. В., Алексеевнина О. Я. |
STUDYING OF MEAT FUNCTIONAL PROPERTIES DEPENDING ON CURING MIXTURE COMPOSITION
|
32 |
1 |
2014 |
74 |
Иванов С. В., Кишенько И. И., Крыжова Ю. П. |
SUBSTANTIATION OF FORMULA COMPONENTS OF MULTIFUNCTIONAL CURING COLLOIDAL SYSTEMS FOR WHOLE-MUSCLE MEAT PRODUCTS
|
32 |
1 |
2014 |
75 |
Долганюк В. Ф., Гаврилов Б. Г., Пискаева А. И., Козлова О. В. |
OPTIMIZATION OF THE DRY LACTULOSE PARAMETERS
|
31 |
4 |
2013 |
76 |
Лодыгин А. Д., Бугаева А. А., Щелканова И. А. |
DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE
|
30 |
3 |
2013 |
77 |
Иванов И. В., Гуринович Г. В. |
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
|
30 |
3 |
2013 |
78 |
Осипова М. О., Мышалова О. М. |
STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
|
30 |
3 |
2013 |
79 |
Черевко А. И., Скрыпник В. А. |
POTENTIAL FOR IMPROVING ENERGY EFFICIENCY AND RESOURCE CONSERVATION OF MEAT PAN FRYING PROCESSES
|
29 |
2 |
2013 |
80 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
81 |
Шульгина Л. В., Давлетшина Т. А., Загородная Г. И. |
DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING
|
28 |
1 |
2013 |
82 |
Улитин Е. В., Тихонов С. Л. |
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
|
27 |
4 |
2012 |
83 |
Хвыля С. И., Пчелкина В. А., Бурлакова С. С. |
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
|
26 |
3 |
2012 |
84 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
|
26 |
3 |
2012 |
85 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
|
25 |
2 |
2012 |
86 |
Ивкова И. А., Пиляева А. С. |
DRY CREAM PRODUCT FOR SPECIAL PURPOSES
|
25 |
2 |
2012 |
87 |
Махачева Е. В. |
MIXED MINCED MEAT COOKING AND SAFETY OF PRODUCTS FROM THEM
|
25 |
2 |
2012 |
88 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
|
25 |
2 |
2012 |
89 |
Рудницкая Ю. И., Березовикова И. П. |
SAFETY OF USING FLAX MEAL IN COOKING TECHNOLOGIES
|
24 |
1 |
2012 |
90 |
Вершинина А. Г., Каленик Т. К., Самченко О. Н. |
THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY
FOR HEALTHY DIET
|
24 |
1 |
2012 |
91 |
Бабенышев С. П., Чернов П. С., Мамай Д. С., Харитонов Д. В. |
THE PECULIARITIES OF DESCRIPTION OF WHEY PERMEATE MOTION THROUGH
A NANOPOROUS MEMBRANE
|
24 |
1 |
2012 |
92 |
Туршук Е. Г., Лобода Е. А. |
THE USE OF LIVER AND HEART OF DOMESTICATED REINDEER
AS RAW MATERIALS FOR FOODS PRODUCTION
|
24 |
1 |
2012 |
93 |
Никифорова А. П., Ханхалаева И. А. |
INVESTIGATION OF BEEF SALTING PROCESS USING BACTERIAL CONCENTRATES
|
23 |
4 |
2011 |
94 |
Баженова Б. А., Бальжинимаева С. К. |
PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE
|
23 |
4 |
2011 |
95 |
Павлов И. Н., Гора О. Н. |
THE INVESTIGATION ON SOME BASIC FACTORS DETERMINING THE MANUFACTURE
OF PROPIONIC ACID BACTERIA OF DRY PREPARATIONS
|
23 |
4 |
2011 |
96 |
Попов А. М., Сорочкин А. М., Сарафанов А. А., Михайлова И. А., Шилова Е. И. |
CONTROL OF WET DISPERSE SYSTEMS STRUCTURE AND PROPERTIES
|
22 |
3 |
2011 |
97 |
Литвинова Е. В., Большакова Л. С., Кобзева С. Ю., Киселева М. В. |
TECHNOLOGICAL PARAMETERS OF PREPARATION FOR RAW MATERIALS FOR MANUFACTURE OF THE COMBINED FORCEMEATS WITH LAMINARIA
|
22 |
3 |
2011 |
98 |
Узаков Я. М., Каимбаева Л. А. |
Activity Changes of Siberian Stag Meat Tissue Proteinases at Different Stages of Autolysis
|
21 |
2 |
2011 |
99 |
Ермолаев В. А. |
Investigation of a microstructure of cheese with various degree of ripeness before and after drying
|
21 |
2 |
2011 |
100 |
Харпак Д. В., Колесникова Н. В., Забалуева Ю. Ю. |
Influence of the kind of sausage casings on the quality of meat products during storage
|
20 |
1 |
2011 |
101 |
Гуринович Г. В., Абдрахманов Р. Н. |
Investigation of composition and properties of protein raw materials derived from poultry processing
|
20 |
1 |
2011 |
102 |
Галстян А. Г., Буянова Е. О., Иванова А. Ю. |
New technology in the production of concentrated milk drinks
|
20 |
1 |
2011 |
103 |
Ермолаев В. А., Масленникова Г. А., Комарова Н. А., Федоров Д. Е. |
Research of berries freeze drying
|
20 |
1 |
2011 |
104 |
Рудницкая Ю. И., Березовикова И. П. |
Nutritional Quality of Minced Meat Products with «Flax Flour» Addition
|
19 |
4 |
2010 |
105 |
Смирнов М. А., Бакин И. А. |
Development of the method of decontamination of plant raw material in the fluidized bed
|
18 |
3 |
2010 |
106 |
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 |
107 |
Слепцова Н. Н., Хамагаева И. С., Хамаганова И. В. |
Development of meat products technology functionally intended
for prevention of selen defficiency
|
17 |
2 |
2010 |
108 |
Щеглова И. В., Верещагин А. Л. |
Influence of vacuum-pulse drying of mushrooms on amino acid composition
and trypsin inhibiting activity
|
16 |
1 |
2010 |
109 |
Щеглова И. В., Верещагин А. Л. |
Influence of the drying method on the mushrooms volatile components composition
|
16 |
1 |
2010 |
110 |
Бауэр Е. П., Столетов В. М., Воробьёва Н. Н. |
Research of some principal factors influencing the duration of apple drying
|
14 |
3 |
2009 |
111 |
Касенов А. Л. |
To a question of research of processes of crushing and pressing meat and bone cracklings
|
13 |
2 |
2009 |
112 |
Щеглова И. В., Верещагин А. Л. |
Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
|
12 |
1 |
2009 |
113 |
Гиро Т., Чиркова О. |
Медико-биологическая оценка мясорастительных паштетов для коррекции железодефицитных состояний
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12 |
1 |
2009 |