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1 |
Смагина М. Н., Смагин Д. А. |
Temperature Changes in Meat Products Fried in Steam-Convection Oven
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54 |
1 |
2024 |
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2 |
Куценкова В. С., Неповинных Н. В., Лямина Н. П., Сенчихин В. Н. |
Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials
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49 |
1 |
2019 |
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3 |
Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. |
The Pamir Yaks of North Tajikistan: Specifics of Hide Formation
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48 |
4 |
2018 |
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4 |
Ульрих Е. В. |
The study of the modified flocculants properties for whey components isolation
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48 |
2 |
2018 |
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5 |
Марьин В. А., Верещагин А. Л., Бычин Н. В. |
INFLUENCE OF HUMIDITY ON TECHNOLOGICAL PROPERTIES OF OAT GRAIN
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39 |
4 |
2015 |
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6 |
Инербаев Б. О., Инербаева А. Т. |
MEAT EFFICIENCY OF HEREFORDS OF SIBERIAN REPRODUCTION
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38 |
3 |
2015 |
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7 |
Тыщенко Е. А., Титоренко Е. Ю., Рогалевская Н. В., Попова Д. Г. |
FORMATION OF QUALITATIVE CHARACTERISTICS OF SPECIALIZED PRODUCT USING LOCAL HERBS
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34 |
3 |
2014 |
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8 |
Емелин В. П., Бокарев А. В., Трифанов И. |
Influence of some key parameters of work hydrodynamical grinder-dispersant а on formation of pastelike dairy products
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15 |
4 |
2009 |
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9 |
Челнакова Н. Г., Комольцева Е. |
Superfluous weight of a body as a social and medical problem:
value of the food factor in its decision
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14 |
3 |
2009 |
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10 |
Вершинина О. Л., Михайлов В.
., Лобанова А. В. |
Use of peanut weight by manufacture of bakery products of the raised food value
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14 |
3 |
2009 |
