Improvement of canning technology for fruit and vegetable raw materials based on intensive methods of reducing microbial contamination

More works in this specialty

1. Improvement of the technology of canning fruit and vegetable raw materials based on intensive methods of reducing microbial contamination

   Rusanova, Lyubov Anatolyevna · 1998 · Candidate of Sciences

   • 05.18.13
2. Improvement of the technology for drying white cabbage

   Yushina, Yelena Anatolyevna · 1997 · Candidate of Sciences

   • 05.18.13
3. Scientific fundamentals of creating food products with the required complex of indicators of nutritional and biological value

   Ignatyev, Maksim Olegovich · 1997 · Candidate of Sciences

   • 05.18.13
4. Technology for the production and application of smoke extracts for flavoring fish-and-vegetable canned foods

   Zolotokopova, Svetlana Vasilyevna · 1997 · Candidate of Sciences

   • 05.18.13
5. Improvement of the technology for producing potato products with a reduced nitrate content

   Dmitriyeva, Svetlana Nikolaevna · 1997 · Candidate of Sciences

   • 05.18.13