Vol 19, 2016, 3 No
Food products technology
Kuranova L. K., Zhivlyantseva Yu. V., Grokhovsky V. A.
The study of biological value of peptone derived from secondary raw fish
Novikov V. Yu., Dolgopyatova N. V., Konovalova I. N., Kuchina Yu. A.
Properties of aqueous dispersion of chitosan and chondroitin sulfate complex derived from aquatic organisms
Pas'ko O. V., Lisin P. A., Tarasova E. Yu.
Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions
Grokhovsky V. A., Kuranova L. K., Volchenko V. I., Glukharev A. Yu., Glazunov Yu. T.
New type of canned cod gonads and liver pastes
Dement'eva N. V., Bogdanov V. D.
Technology of puddings made of Pacific herring milt
Dubova O. L., Bakholdina L. P., Shenderyuk V. V.
Chlorinated organic compounds in aquatic biological resources of the Baltic region
Mukatova M. D., Kirichko N. A., Romanenkova E. N., Zotova N. Yu.
Development of technology for washed minced fish production from low-profit objects of fishing in the Volga-Caspian Basin
Mukatova M. D., Kirichko N. A.
The technology of fish-vegetable feed production
Nikitina T. A., Klyukina O. N., Ptichkina N. M.
Market researches on demand for dietary and prophylactic nutrition in the Saratov Region
Raibulov S. P., Shokina Yu. V., Dunetc V. V., Ostarkova P. A.
Recipe and technology development for minced canned products of special purpose based on the underutilized North region fishery object (thorny skate)
Stepanenko E. I., Andreev M. P., Nekhamkin B. L.
Basis for calculating technological parameters of preparation of minced salted fish products of intermediate moisture with specified physical and chemical characteristics
Alexeev G. V., Verboloz E. I., Leu A. G.
Research of tare hydrodynamic behaviour at sterilization of canned fish
Bufetov N. S., Dekhtyar R. A., Ovchinnikov V. V.
An experimental investigation of thermo-capillary convection in solution of lithium bromide at non-isothermal absorption