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Archived Papers for Journal

Food systems >>

Vol.3, No.4

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

Publishing Date: 2020-12-30

  1. Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor

    Authors: D. S. Myagkonosov D. V. Abramov E. G. Ovchinnikova V. N. Krayushkina

  2. DNA authentication technologies for product quality monitoring in the wine industry

    Authors: E. G. Lazareva Kh. Kh. Gilmanov A. V. Bigaeva I. Yu. Mikhailova V. K. Semipyatny R. R. Vafin

  3. Features of micro- and ultrastructure of low-fat butter and its low-fat analogues

    Authors: E. V. Topnikova E. N. Pirogova Yu. V. Nikitina T. A. Pavlova

  4. Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria

    Authors: S. T. Bykova T. G. Kalinina T. V. Bushueva T. E. Borovik

  5. Protein-polysaccharide interactions in dairy production

    Authors: I. T. Smykov

  6. Historical and statistical data on the development of the domestic alcoholic beverages industry

    Authors: S. A. Khurshudyan K. V. Kobelev A. E. Ryabova

  7. Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing

    Authors: G. M. Sviridenko V. V. Kalabushkin A. N. Shishkina E. E. Uskova