PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION by Tabatorovich A.N., Reznichenko I.Y.

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TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE by Tabatorovich A.N., Reznichenko I.Y.

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METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING by Tikhonova O.Y., Reznichenko I.Y.

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DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION by Baryshnikova N.I., Reznichenko I.Y., Vayskrobova E.S.

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INVESTIGATION OF CONSUMER PREFERENCES REGARDING FOODS LABELING AND QUALITY ASSESSMENT by Tikhonova O.Y., Reznichenko I.Y., Zorkina N.N.

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COMPARATIVE EVALUATION OF QUALITY AND COMPETITIVENESS OF NATURAL HONEY SAMPLES by Selskaya I.L., Reznichenko I.Y., Titorenko E.Y., Pegusheva A.V.

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