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Issue | Title | |
Vol 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Eng) similar documents |
V. B. Krylova, T. V. Gustova | ||
"... associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters ..." | ||
Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Eng) similar documents |
V. B. Krylova, T. V. Gustova | ||
"... transporting canned foods to a consumer, as well as at short-term storage. Therefore, obtaining new ..." | ||
Vol 3, No 1 (2018) | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS | Abstract PDF (Eng) similar documents |
Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova | ||
"... The researches on the development of medical and medical-preventive food products for people ..." | ||
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