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1 |
Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. |
Continuous hydrolysis of milk proteins in membrane reactors of various configurations
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9 |
2 |
2021 |
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2 |
Serba E. M., Rimareva L. V., Overchenko M. B., Ignatova N. I., Tadzhibova P. Yu., Zorin S. N. |
Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects
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8 |
2 |
2020 |
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3 |
Данильчук Т. Н., Ганина В. И. |
Prospects of using extremely low doses of physical factors impact in food biotechnology
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6 |
2 |
2018 |
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4 |
I. S. Patrakova , G. V. Gurinovich |
STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES
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4 |
2 |
2016 |
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5 |
L. R. Lebedev , T. A. Kosogova , T. V. Teplyakova , A. V. Kriger , V. V. Elchaninov , A. N. Belov , A. D. Koval' |
STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.)
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4 |
2 |
2016 |
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6 |
Сергеева И. Ю. |
TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
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3 |
1 |
2015 |
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7 |
Patrakova Irina, Gurinovich Galina |
THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
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3 |
1 |
2015 |
