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Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides

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Use of whey proteins and herbal syrup in production of fermented milk product

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Rheological regularities of fat crystallization in margarine production

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ALGORITHMS OF PATTERN OF SAR IMAGES OF THE EARTH SURFACE WITH THE USE OF GLONASS SIGNALS

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Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry

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Research of grain raw materials extrusion mode effect on technological parameters of ethanol production

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Development of structure and technology of fused cheese products with regulated fatty acid composition

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Complex processing of whey to obtain functional products using chitosan and pectin biopolymers

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The enzyme hydrolysis treatments in lupin protein concentrate technology

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STUDY OF THERMAL REGIME OF RADIATION TRANSMITTER OF SPACE VEHICLE UNDER EXPOSURE TO STAR SHOWER

September 2012