RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF by A. B. Lisitsyn, I. V. Kozyrev

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A system approach to simulation of individual food products by A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina

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AUTOMATED THERMOGRAMM CALCULATION OF SAUSAGE COOKING BASED ON COMPUTER MODELS by A.B. LISITSYN, A.M. CHERNUKHA, A.V. BORODIN

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FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES by A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina

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AUTOMATED THERMOGRAMM CALCULATION OF SAUSAGE COOKING BASED ON COMPUTER MODELS by A.B. LISITSYN, A.M. CHERNUKHA, A.V. BORODIN

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TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES by I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn

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STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL by A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova

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PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS by A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva

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