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Vol 27, 2024, 2 No
DOI: 10.21443/1560-9278-2024-27-2
Biological Sciences. Earth Sciences. Food Technology
Voytekhovsky Yu. L., Gunchenkova A. D.
Phyllotaxis: Leaf arrangement on a horizontal branch and crystallographic borders
P. 119-125
Korneev E. S., Labay V. S., Zhivoglyadova L. A., Berezova O. N., Sharlay O. B., Abramova E. V., Akhmadeeva E. S.
Macrozoobenthos in the estuary of the small salmon river of Sakhalin Island on example of the Gornaya River
P. 126-141
Vasileva Zh. V., Trishina A. S.
Assessing the effectiveness of local organic materials as sorbents for oil spill response in Arctic waters
P. 142-157
Gonchar N. V., Makarov A. B., Guman O. M., Antonova I. A.
Snow survey within the copper ore deposits in the mining regions of the Urals
P. 158-169
Evdokimova M. E., Pashkevich M. A.
Utilisation of titanium-containing wastes in the cement industry: A literature review
P. 170-183
Gribkova V. A., Semenov E. V., Slavyanskiy A. A., Mitroshina D. P.
The process of sucrose crystallization in the supersaturated solution
P. 184-192
Donskaja G. A., Krekker L. G., Kolosova E. V., Bychkova T. S., Karapetyan V. K.
Radioprotective ingredients of a composite dairy product
P. 193-204
Kotova T. I., Khanturgaev A. G., Tsytsykov V. A., Khanturgaeva N. A.
Production of dry extracts from sea buckthorn raw materials: Research results
P. 205-213
Leskova S. Yu., Fedorova T. Ts., Pavlova S. N., Merzlyakov A. A., Purbuev A. V., Danilov M. B.
Functional product from combined raw materials of animal origin for gerodietetic nutrition
P. 214-228
Novozhilova E. A., Shokina Yu. V., Reshetnik E. I., Zakharova L. M., Pakusina A. P., Pashina L. L., Shkolnikov P. N., Tikhonova P. А.
Development of the formulation and technology of a new fish culinary product "Cream cheese fish from blue catfish" enriched with iodine of kelp of the White Sea
P. 229-241
Sapozhnikov A. N., Kopylova A. V., Obrikov D. A.
Prospects for using powders from pumpkin pulp and rose hips in bakery products
P. 242-255
Sokolova O. V., Fedotova O. B.
The biological integrity of natural poly-species symbiotic bacterial communities for the production of kefir: Basic aspects of the preservation
P. 256-264
