Research and development of the technology and formulations of products of increased nutritional value based on whole animal blood

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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
   • 05.18.07 Biotechnology of food products and biologically active substances
3. Improvement of the technology for producing a biologically active feed additive from endocrine-enzyme raw materials

   Kashinova, Elta Basangovna · 2016 · Candidate of Sciences · All-Russian Research Institute of Fisheries and Oceanography

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
4. Development of a technology for soft cheese based on goat milk for functional nutrition

   Shchetinina, Yelena Mikhaylovna · 2016 · Candidate of Sciences · East Siberian State University of Technology and Management

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
5. Scientific support of the technological process of salting Atlantic herring (Clupea harengus) in still brine based on experimental studies by photon correlation spectroscopy

   Shumanova, Maria Vyacheslavovna · 2016 · 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
   • 05.18.12 Processes and apparatus of food production

All works in this specialty