Study and development of the technology of processed cheese products based on low-fat cottage cheese using wild-growing raw materials

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   Anistratova, Oksana Vyacheslavovna · Candidate of Sciences · Kaliningrad State Technical University, Committee of the Russian Federation for Fisheries

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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

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3. Development of a technology for protein ingredients based on residual brewer's yeast using refrigeration processing

   Chichina, Tatyana Viktorovna · 2014 · Candidate of Sciences · Saint Petersburg National Research University of Information Technologies, Mechanics and Optics

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4. Scientific substantiation and methodology for processing aquatic biological resources of the Volga-Caspian fishery basin

   Tsibizova, Maria Evgen'evna · 2014 · Doctor of Sciences · All-Russian Research Institute of Fisheries and Oceanography

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5. Development of a technology for an iodized protein-fat composition and its use in the production of liver pâté

   Zhmurina, Nataliya Dmitrievna · 2014 · Candidate of Sciences · V.M. Gorbatov All-Russian Research Institute of the Meat Industry

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