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1 |
Алкадур М. И., Пряничникова Н. С., Юрова Е. А., Петров А. Н. |
Effect of Thermal Treatment and Pasteurization on Milk Powder Quality
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54 |
2 |
2024 |
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2 |
Хишов А. С., Балагула Т. В. , Лаврухина О. И., Лаврухина О. И., Третьяков А. В. , Иванова О. Е. , Козеичева Е. С. |
Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review
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53 |
3 |
2023 |
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3 |
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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4 |
Голуб О. В., Чекрыга Г. П., Мотовилов О. К., Щербинин В. В. |
Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods
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52 |
2 |
2022 |
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5 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots
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51 |
1 |
2021 |
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6 |
Пестерев М. А., Руденко О. С., Кондратьев Н. Б., Баженова А. Е., Усачев И. С. |
Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
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50 |
3 |
2020 |
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7 |
Буянова И. В., Лупинская С. М., Лобачева Е. М. |
Technological Aspects of Cold Storage of Protein Dairy Products
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48 |
4 |
2018 |
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8 |
Асякина Л. К., Долганюк В. Ф., Милентьева И. С., Носкова С. Ю., Бабич О. О. |
PHYSICO-CHEMICAL PROPERTIES AND INDICES OF CHEMICAL AND MICROBIOLOGICAL SAFETY FOR ENZYME HYDROLYSATES OF FEATHER WASTE
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46 |
3 |
2017 |
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9 |
Гомбоева В. В., Плотников Д. А. |
COMPREHENSIVE QUALITY ASSESSMENT OF YAKUT BREED FOAL MEAT
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34 |
3 |
2014 |
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10 |
Науменко Е. А., Анохина О. Н. |
STUDY OF MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN SEMI-FINISHED FISH PRODUCTS DURING STORAGE
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32 |
1 |
2014 |
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11 |
Буянова И. В., Дьяченко С. А. |
SAFETY ASSESSMENT OF NEW KINDS OF CHEESES AND REQUIREMENTS TO THE RAW PRODUCTS ALTAI KRAI
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31 |
4 |
2013 |
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12 |
Дроздецкая И. С., Березовикова И. П. |
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
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30 |
3 |
2013 |
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13 |
Нициевская К. Н. |
DEVELOPMENT OF MEAT SEMIFINISHED PRODUCTS
WITH LUPINE PASTE-LIKE CONCENTRATE AND THEIR COMMODITY ASSESSMENT
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25 |
2 |
2012 |
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14 |
Корзунов С. А., Карпов В. И. |
SCHEDULE BASED RESEARCH PLANNING
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24 |
1 |
2012 |
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15 |
Евдокимов И. А., Куликова И. К., Эрешова В. Д. |
INVESTIGATION OF LOW LACTOSE ICE-CREAM MICROBIOLOGICAL SAFETY
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23 |
4 |
2011 |
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16 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
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23 |
4 |
2011 |
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17 |
Панфилов В. А. |
The theory of food technology as a system of knowledge
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16 |
1 |
2010 |
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18 |
Архипов А. Н. |
Processed cheese products «Rada» and «Floris»
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14 |
3 |
2009 |
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19 |
Щеглова И. В., Верещагин А. Л. |
Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
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12 |
1 |
2009 |
