The evaluation of a microbiological component of quality of a new kind of preserved fish with different storage temperatures
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Articles in current issue
- The 60th anniversary of the Chair «Theoretical bases of heat-and refrigeration engineering» of St.P SUR&FE
- The 75th anniversary of the Chair «Refrigeration and cryogenic technique» of MGUiE
- Opening of a lecture-hall named after P.L. Kapitsa at MGUIE
- A discrete model of the air-conditioned space as an object of SAL) by the integral index of comfort conditions
- Evaluation of efficiency of heat exchangersof refrigerating machines
- Mathematical modeling of movement process of refrigerant gas in refrigeration installations lines
- Investigation of saturated gas pressure, density, surface tension and critical parameters of the refrigerant R245fa
- Use of titanium alloys in shell-and tube heat exchange apparatuses for sea water
- Selecting product thickness during their freezing as blocks
- Development of probiotic cultures during ice cream mix preparation
- Use of carbon dioxide snow for chilling poultry meat
- Influence of a microwave vacuum partial dehydration on quality of vegetables
- Regular features of growth and proliferation of bakery yeast on unforced supply stages of technological process of biomass accumulation