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Analytical and experimental evaluation of the effect of the friction torque kinematic pair knife-lattice performance shredder

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The choice of varieties of hops for the technology of dry hopping

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The study of the influence of the mass fraction of green tea extract on the organoleptic characteristics of curd product

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Role of baсterial cultures in formation of taste and aromatic of sour-cream butter

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Development and production of cheese products with vegetable components

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Mathematical model of the separation of meat and bone meat raw materials high-energy water jets

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Rheological characteristics of abnormally viscous food products and other media

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The second virial coefficient of difluoromethane

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Study of short low temperature range heat pipes. Part 1. Experimental and numerical studies

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New method of two-stage air and water vaporizing rotational cooling of food being preserved in glass container

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