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Archived Papers for Journal

Food systems >>

Vol.3, No.2

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

Publishing Date: 2020-06-30

  1. СONCEPT AND CALCULATION OF THE LIMIT TRANSVERSE SIZE OF CAPILLARIES

    Authors: V. G. Zhukov N. D. Lukin

  2. FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY

    Authors: O. V. Lepilkina I. V. Loginova O. G. Kashnikova

  3. RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM

    Authors: A. A. Tvorogova P. B. Sitnikova T. V. Shobanova R. R. Zakirova

  4. INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

    Authors: E. V. Dubinina D. V. Andrievskaya S. M. Tomgorova K. V. Nebezhev

  5. CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING

    Authors: T. S. Steinberg E. P. Meleshkina O. G. Shvedova O. V. Morozova N. S. Zhiltsova

  6. IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

    Authors: О. V. Lepilkina V. A. Mordvinova E. V. Topnikova I. L. Ostroukhova E. S. Danilova