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

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1. Study of the effect of deep freezing on the quality of minced meat semi-finished products

   Yablonenko, Lyudmila Aleksandrovna · 2008 · Candidate of Sciences · East Siberian State University of Technology

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
2. Development and study of the technology of skim-milk cheese and creation of processed cheeses based on it

   Zhdanov, Yevgeniy Gennadyevich · 2007 · Candidate of Sciences

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3. Development of a technology for producing ichthyogelatin from fish scales

   Yakubova, Olesya Sergeyevna · 2006 · Candidate of Sciences

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4. Scientific and practical aspects of the integrated processing of mutton

   Uzakov, Yasin Malikovich · 2006 · Doctor of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
5. Development of a technology for a bacterial concentrate of bifidobacteria and Lactobacillus casei bacteria

   Yarkina, Yana Alekseyevna · 2005 · Candidate of Sciences

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All works in this specialty