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  1. 1
    The effect of functional ingredients on the quality of the curd product and its storage capacity

    The effect of functional ingredients on the quality of the curd product and its storage capacity por Pakusina A. P., Zakharova L. M., Pashina L. L., Babukhadiya K. R., Shkolnikov P. N.

    Publicado em 2024-09-01
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  2. 2
    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

    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 por Novozhilova E. A., Shokina Yu. V., Reshetnik E. I., Zakharova L. M., Pakusina A. P., Pashina L. L., Shkolnikov P. N., Tikhonova P. А.

    Publicado em 2024-06-01
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