Vol 24, 2021, 4 No
Electrical Engineering. Technology of Food Products
Gracheva E. I., Gorlov A. N., Alimova A. N., Mukhanova P. P.
Resistance change of contact groups of low-voltage electrical apparatus: Determining the laws
Kashin A. I., Nemirovsky A. E.
Analysis of depolymerization of insulating compositions of electric motor windings based on ultrasonic radiation
Veber A. L., Leonova S. A., Nikiforova T. A., Zhiarno M., Badamshina E. V., Lisin P. А.
Development of fermented product using dispersion from domestic breeding peas
Voitsekhovskaya L. I., Franko Ye. V., Verbytskyi S. B., Okhrimenko Yu. I.
Effects of bioactive compounds upon the deterioration of the chilled mechanically deboned poultry meat during storage
Kanareykina S. G., Chernyshenko Yu. N., Kanareykin V. I., Rakhmatullina I. F.
Fatty acid composition of yogurt drink based on mare's milk
Romanenko N. Yu. , Mezenova O. Ya., Nekrasova Yu. O.
Specialized sports nutrition products using protein hydrolysis compositions of collagen-containing fish raw materials
Tumashov A. A., Gavrilov A. S., Chugunova O. V., Bulygina O. Yu.
Development of flour confectionery products with reduced sugar content
Shkolnikova M. N., Abbazova V. N.
Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks
Novikov V. Yu., Rysakova K. S., Baryshnikov A. V.
Application of the linear method of discriminant analysis of reflectance spectra in the near infrared region for the species identification of fish of the Salmonidae family