| Шығарылым |
Атауы |
Файл |
| № 3 (2025) |
The influence of freeze-dried animal-derived products on hematological parameters in nonlinear laboratory animals (Mus musculus) |
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Riabchenkova A., Chirak E., Chirak E., Kopat V., Dukhovlinov I., Babkin E.
|
| № 3 (2025) |
Influence of sous-vide technology on juiciness of semi-finished products of high degree of readiness |
|
|
Koksharov A., Plastun A., Mayurnikova L., Rudnev S., Mirnyj D.
|
| № 3 (2025) |
Using the Fuzzy Logic Apparatus in Food Engineering |
|
|
Nikitina M.
|
| № 3 (2025) |
Study of Iodine Losses Upon Production of Culinary Products and Storage of Minced Semi-Finished Products from Khainak Meat |
|
|
Angarkhaeva A., Danilov M., Shagdartsyrenova B.
|
| № 3 (2025) |
Modeling the Nutritional Composition of a Specialized Product for Nutritional Support of Children |
|
|
Derevitskaya O., Aslanova M., Soldatova N.
|
| № 3 (2025) |
ABOUT PROSPECTS OF FURTHER RESEARCH ON THE USE OF PROBIOTICS IN PRODUCTION OF FERMENTED SAUSAGES |
|
|
Motovilina A., Vasilieva T., Semenova A.
|
| № 3 (2025) |
Optimization of the Extrusion 3D Printing Process of Minced Chicken Products |
|
|
Martekha A., Kopytin R., Toroptsev V.
|
| № 3 (2025) |
Nutritional Components for Enteral Nutrition in Rehabilitation after Cerebral Disasters |
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Moldovanov G., Dydykin A., Aslanova M., Derevitskaya O., Fedulova L.
|
| № 3 (2025) |
Legal regulation of innovative activities in the sphere of the agro-industrial complex |
|
|
Kuznetsova O., Petrunina I.
|
| № 3 (2025) |
Working on Mistakes — Guarantee of Quality |
|
|
Mileenkova E., Gustova T., Krylova V., Revutskaya N.
|
| Нәтижелер 10 - 1/10 |
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