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Search results: 6 articles
Search string: concentration ranges
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Ageyeva N. M., Khrapov A. A., Shirshova A. A., Chemisova L. E. , Ulyanovskaya E. V., Chernutskaya E. A. | The elemental profile of ciders made from different varieties of apples | 12 | 2 | 2024 |
| 2 | Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. | Processing cottage cheese whey components for functional food production | 8 | 1 | 2020 |
| 3 | Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. | OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN | 6 | 1 | 2018 |
| 4 | Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. | STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION | 6 | 1 | 2018 |
| 5 | M. I. Zimina , A. F. Gazieva , J. Pozo-Dengra , S. Yu. Noskova , A. Yu. Prosekov | DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS | 5 | 1 | 2017 |
| 6 | Лобасенко Б. А. | Intensification of Ultrafiltration Concentrating by the Separation of the Concentration Boundary Layer | 1 | 1 | 2013 |