NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD von Derkach, S.R., Grokhovsky, V.A., Kuranova, L.K., Volchenko, V.I.

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Molecular structure and properties of κ-carrageenan-gelatin gels von Derkach, S.R., Voron'ko, N.G., Kuchina, Yu. A., Kolotova, D.S., Gordeeva, A.M., Faizullin, D.A., Gusev, Yu. A., Zuev, Yu. F., Makshakova, O.N.

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Kinetics of Crystallization of Aqueous Droplets in Water-in-Crude Oil Emulsions at Low Temperatures von Derkach, S. R, Kolotova, D. S, Simonsen, G, Simon, S. C, Sjöblom, J, Andrianov, A. V, Malkin, A. Ya

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The role of the cationic surfactants in concentrated emulsions stabilized with globular protein von Derkach, S.R., Kuhkushkina, A.N., Levachov, S.M., Matveenko, V.N.

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Interaction of gelatin with chitosan: The influence of polysaccharide concentration von Voron'ko N.G., Derkach S.R., Sokolan N.I.

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Kinetics of the enzymatic hydrolysis of hydrobiont tissue proteins: Effect of the enzyme introduction von Novikov V.Yu, Derkach S.R., Shironina A.Yu, Mukhin V.A.

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JELLY BASE FOR CAPSULATING OF FAT-SOLUBLE FOOD PRODUCTS von PETROV B.F, DERKACH S.R, VORON'KO N.G

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METHOD OF PURIFICATION OF SEWAGE AT PRODUCTION OF CHITINE FROM CARAPACES OF CRUSTACEA von BEREZA I.G, DERKACH S.R, REUT K.V, VASILEVSKIJ P.B

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