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- Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization
Authors: I. V. Kucherenko E. V. Kuraeva E. S. Masegnaya
- Modern biological methods of processing plant raw materials used to increase its storage capacity
Authors: N. E. Posokina A. I. Zakharova
- Risk assessment in production of functional food products by means of RCA method
Authors: A. S. Dydykin Yu. N. Zubarev E. I. Logunova Yu. A. Kuzlyakina
- Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks
Authors: R. R. Vafin I. Yu. Mikhailova I. I. Ageykina
- Formation of cheese pattern when using monospecies cultures
Authors: G. M. Sviridenko O. M. Shukhalova D. S. Vakhrusheva D. S. Mamykin
- Technological aspects and requirements to raw materials for increasing the nutritional value of glaze
Authors: E. V. Mazukabzova
- Food safety knowledge and practices of food handlers at a public Sudanese university
Authors: Y. M.A. Idris A. A. Mariod Kh. F. Mohamedin A. S. Alshafi
- Microscopic methods to study meat and meat product quality
Authors: V. A. Pchelkina
- Justification of membrane filtration parameters in the production of whey protein isolate
Authors: E. I. Melnikova E. B. Stanislavskaya E. V. Bogdanova E. D. Shabalova
- Iodine deficiency in Russia: Current state of the problem, global practice and new approaches to therapy
Authors: I. A. Barkovskaya A. G. Kruchinin I. V. Rozhkova