Improvement of water treatment and blending processes of cognacs in order to increase their stability and quality
Chursina, Olga Alekseevna, 1990, Candidate of Sciences dissertation
Yalta
173 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