Development of new technological methods for the production of fortified wines
Neudakhina, Ol'ga Konstantinovna, 1993, Candidate of Sciences dissertation
Moscow
193 pp.
More works in this specialty
- Hydration in food systems: physical fundamentals and the technology of products with specified properties
Titov, Sergey Aleksandrovich · Doctor of Sciences · Voronezh State Technological Academy
- 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
- Ensuring the safety of sugar production by suppressing microflora during sucrose extraction from sugar beet
Shmatova, Anastasia Ivanovna · 2016 · Candidate of Sciences · Voronezh State University of Engineering Technologies
- Development of a technology for fermented dairy products using ultrasonic intensification of biotechnological processes
Shershenkov, Boris Sergeyevich · 2015 · Candidate of Sciences · Saint Petersburg National Research University of Information Technologies, Mechanics and Optics
- New carotenoid-containing dietary supplements: preparation, properties, and application for the enrichment of dairy products
Cherkasova, Anna Vladimirovna · 2015 · Candidate of Sciences · Voronezh State University of Engineering Technologies