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Archived Papers for Journal

Food systems >>

Vol.2, No.3

Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

Publishing Date: 2019-09-30

  1. STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

    Authors: I. T. Smykov

  2. THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS

    Authors: N. S. Shishkina O. V. Karastoyanova L. A. Borchenkova N. V. Korovkina N. I. Fedyanina

  3. METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE

    Authors: M. V. Gernet E. M. Sevostyanova O. A. Soboleva I. L. Kovaleva I. N. Gribkova

  4. SEARCH FOR ALTERNATIVE SOURCES OF NATURAL PLANT ANTIOXIDANTS FOR FOOD INDUSTRY

    Authors: N. V. Kupaeva E. A. Kotenkova

  5. LOW-PROTEIN PASTA FOR CHILDREN PATIENTS WITH PHENYLKETONURIA

    Authors: S. T. Bykova T. G. Kalinina

  6. ANALYSIS OF ENVIRONMENTAL ASPECTS AT MEAT PROCESSING PLANTS ACCORDING TO ISO 14001

    Authors: Yu. A. Kuzlyakina Z. A. Yurchak B. D. Baskhamdgieva

  7. RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART I. BIOCHEMICAL COMPOSITION OF RAW MATERIALS)

    Authors: L. N. Krikunova E. V. Dubinina V. P. Osipova