SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES by M. A. Gasheva

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Selection of the main components and study of their influence on the quality indicators of raw smoked sausages by M. A. Gasheva

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Selection of raw materials and main components for production of sour milk drink from goat’s milk by M. A. Gasheva

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Development of the technology of «Mozzarella» goat cheese with specified functional properties by Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova

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Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution by Z. N. Khatko, A. B. Tkhaishaova, M. A. Gasheva

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Comparative analysis of quality and safety indicators of “Adygeyskiy” dry cheese and “Parmesan” hard cheese by Z. N. Khatko, M. A. Gasheva, A. B. Tkhaishaova, N. S. Khishtova, Y. E. Saprykina

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Research of quality and safety indicators of «snack to beer» cheese chips in the process of long storage by Z. N. Khatko, M. A. Gasheva, N. S. Khishtova, A. I. Blyagoz, D. Sh. Nagoyeva

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