COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES von Dunchenko, N.I., Voloshina, E.S., Kuptsova, S.V., Cherkasova, E.I., Sychev, R.V., Keener, K.

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Convenience Minced Meat Quality Management on the Basis of the Qualimetric Forecasting von Dunchenko, N.I., Svinina, A.A.

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A design of the quality control and safety mechanism for convenience meat products von Dunchenko, N I, Kuptcova, S V, Voloshina, E S, Yankovskaya, V S, Mikhaylova, K V, Ginzburg, M A

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Improving the quality of functional fish products based on management and qualimetry methods von Yankovskaya, V S, Dunchenko, N I, Voloshina, E S, Kuptsova, S V, Fedotova, O B, Mikhaylova, K V

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CURD DESSERT von MIKLJASHEVSKI PETR, DUNCHENKO N.I, PRJANICHNIKOV V.V, AGARKOV V.A

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DAIRY DESSERT von LEONOVA E.N, DUNCHENKO N.I, SHEVCHENKO A.G, TOKAEV EH.S

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YOGURT-LIKE PRODUCT von DUNCHENKO N.I, KONONOV N.S, KUPTSOVA S.V, KORENKOVA A.A

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The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar von Krasulya, Olga N., Dunchenko, Nina I., Yankovskaya, Valentina S., Voloshina, Elena S., Mettu, Srinivas

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Influence of acoustic cavitation on physico-chemical, organoleptic indicators and microstructure of Adyghe cheese produced from cow and goat milk von Nina, Dunchenko, Olga, Krasulya, Elena, Voloshina, Svetlana, Kuptsova, Kermen, Mikhailova, Arina, Odintsova, Anandan, Sambandam

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Producing of meat products using statistical evaluation of dietary types of meat von Kharitonova, Polina, Dunchenko, Nina, Odintsova, Arina

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The development of formulation for curd products based on the methodology of risk qualimetry von Yankovskaya, V S, Dunchenko, N I, Voloshina, E S, Kuptsova, S V, Mikhaylova, K V, Ginzburg, M A

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THE ANALYSIS OF BUTTER SAFETY INDICES / ИЗУЧЕНИЕ ПОКАЗАТЕЛЕЙ БЕЗОПАСНОСТИ СЛИВОЧНОГО МАСЛА von NI, Dunchenko, Denisov, S V

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Rheological structure assessment of the plant alternative to yoghurt von Alshevskaya, Marina, Anistratova, Oksana, Kochina, Anastasia, Ustich, Vladimir, Alshevskiy, Dmitriy

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Estimating the Nutrient Balance of Multicomponent Meat Products Using Information Technologies von Nikitina, M. A., Zakharov, A. N.

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Multiplex immunochromatographic assay using a universal labeling reactant for determining antibiotic residues in milk von Jangulova, Assem N, Taranova, Nadezhda A, Dzantiev, Boris B, Akanova, Zhannara Zh, Bulashev, Aitbay K

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Prospects for production and application of bioactive vegetable oil emulsions in food technology von Rodionova, Natalya, Popov, Evgeny, Zakharova, Natalya, Pozhidaeva, Ekaterina, Dymovskih, Jana, Krjachko, Sergej

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Classification of the rift zones of venus: Rift valleys and graben belts von Guseva, E. N.

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Effect of enzyme preparations used for oak wood biocatalysis on the set of highly volatile components of aged brandy distillates von Reznichenko, Kristina, Aleynikova, Galina

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Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties von Herrera-Ponce, Ana L, Salmeron-Ochoa, Ivan, Rodriguez-Figueroa, Jose C, Santellano-Estrada, Eduardo, Garcia-Galicia, Ivan A, Vargas-Bello-Pérez, Einar, Alarcon-Rojo, Alma D

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Features of mineralization of protein concentrates during the electrophysical treatment of whey von Bologa, M. K., Vrabie, E. G., Stepurina, T. G.

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