Investigation of consumer properties of sweet buns enriched with herbal food additives af M. A. Kazimirova, T. V. Pershakova

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Formulating functional drinks using natural colors af T. V. Yakovleva, S. M. Gorlov, T. V. Pershakova, A. O. Rybnikova

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Influence of the pre-storage treatment method and storage parameters on the organoleptic quality indicators of carrot and beet roots af T. V. Pershakova, E. Y. Panasenko, S. M. Gorlov, V. N. Aleshin

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Study of food additives influence on structural-mechanical characteristics of fatty fillings af S. Y. Tamazova, T. V. Pershakova, G. A. Kupin, E. P. Viktorova

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Development of technology and recipe of sweet buns enriched with food additives af M. A. Kazimirova, T. V. Pershakova, A. N. Matvienko, T. A. Shakhray, O. V. Fedoseeva

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Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chip... af T. V. Pershakova, T. V. Yakovleva, Yu. N. Chernyavskaya, D. V. Kotvitskaya, A. A. Tyagushcheva

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Investigation of the antagonistic properties of Bacillus subtilis bacteria against carrot phytopathogens af T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina, G. A. Kupin

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Antagonistic activity of biopreparations against phytopathogens of the bacterial and fungical nature af D. V. Kabalina, T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina

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Comparative evaluation of the effect of “Vitaplan” and “Phytosporin M” biopreparations on change of microbial content of apples in during storage af T. V. Pershakova, G. A. Kupin, V. N. Alyoshin, L. V. Mikhailyuta, M. V. Babakina

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