Development of methods for preserving the heme group of myoglobin to stabilize the natural color of chilled meat

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1. Development of a method for the refrigeration treatment of milk and cottage cheese using liquid nitrogen

   Anistratova, Oksana Vyacheslavovna · Candidate of Sciences · Kaliningrad State Technical University, Committee of the Russian Federation for Fisheries

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
2. Study and use of food additives in the technologies of fermented milk beverages

   Dovgun, Nikolai Petrovich · Candidate of Sciences · Voronezh State University of Engineering Technologies

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
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3. Development of a technology for bacterial concentrates with cholesterol-metabolizing activity

   Tsybikova, Aryuna Khandazhapovna · 2012 · Candidate of Sciences · East Siberian State University of Technology and Management

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
4. Development of technology for enriched fermented milk drinks

   Korzyuk, Yan Vladimirovich · 2011 · Candidate of Sciences · Vologda State Dairy Farming Academy named after N.V. Vereshchagin

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
5. Improvement of the technology of chopped meat semi-finished products using natural substances with antioxidant properties

   Sharygina, Yasmina Il'mirovna · 2011 · Candidate of Sciences · Kaliningrad State Technical University

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production

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