Control of microbe processes in sterilizing of seafood by Lidia V. Shulgina, Lubov Yu. Lazhentseva, Yury G. Blinov

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Antiradical effect of low-molecular peptides in extracts and hydrolyzates from tissues of water organisms by Ekaterina P. Karaulova, Anna I. Chepkasova, Tatiana N. Slutskaya, Lidia V. Shulgina, Eugeny V. Yakush

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Nutritional Value of Sea Urchin Roe (<i>Strongylocentrotidae</i>)—Study of Composition and Storage Conditions by Victoria A. Matveeva, Lidia V. Shulgina, Yury V. Prikhodko, Yury P. Shulgin, Katarzyna Madej, Wojciech Piekoszewski

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Antibiotics in aquaculture and their ecological significance. A review by Lidia V. Shulgina, Eugeny V. Yakush, Yury P. Shulgin, Vladimir V. Shenderyuk, Natalia N. Chukalova, Lidia P. Baholdina

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Characteristics of bivalve mollusk <i>Serripes groenlandicus </i>in connection with its rational use by Lidia V. Shulgina, Dmitry A. Sokolenko, Tatyana A. Davletshina, Galina I. Zagorodnaya, Eugeny E. Borisovets, Eugeny V. Yakush

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Canned goods from pacific saury - a source of polyunsaturated fatty acids of the omega-3 family by Lidia V. Shulgina, Tatyana A. Davletshina, Alexey M. Pavlovsky, Elena A. Solodova, Кonstantin G. Pavel’, Eugeny V. Yakush

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