Development of technological methods and study of the process of preparing dry food compositions in continuous-action mixing unitsFedosenkov, Boris Andreevich, 1996, Candidate of Sciences dissertation05.18.04 Technology of meat, dairy and fish products and refrigeration productionKemerovo242 pp.KeywordsfoodMore works in this specialtyDissertationStudy of the effect of deep freezing on the quality of minced meat semi-finished productsYablonenko, Lyudmila Aleksandrovna · 2008 · Candidate of Sciences · East Siberian State University of Technology05.18.04 Technology of meat, dairy and fish products and refrigeration productionDissertationDevelopment and study of the technology of skim-milk cheese and creation of processed cheeses based on itZhdanov, Yevgeniy Gennadyevich · 2007 · Candidate of Sciences05.18.04 Technology of meat, dairy and fish products and refrigeration productionDissertationDevelopment of a technology for producing ichthyogelatin from fish scalesYakubova, Olesya Sergeyevna · 2006 · Candidate of Sciences05.18.04 Technology of meat, dairy and fish products and refrigeration productionDissertationScientific and practical aspects of the integrated processing of muttonUzakov, Yasin Malikovich · 2006 · Doctor of Sciences05.18.04 Technology of meat, dairy and fish products and refrigeration productionDissertationDevelopment of a technology for a bacterial concentrate of bifidobacteria and Lactobacillus casei bacteriaYarkina, Yana Alekseyevna · 2005 · Candidate of Sciences05.18.04 Technology of meat, dairy and fish products and refrigeration productionAll works in this specialty