Food safety practices in catering during the coronavirus COVID-19 pandemic von Mayurnikova, Larisa, Koksharov, Arkadiy, Krapiva, Tatyana

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Technology of plant raw material production with high-ratio selenium for food products manufacturing von Mayurnikova, Larisa, Krapiva, Tatyana, Kurakin, Mikhail, Koksharov, Arkadiy, Shalimova, Dina

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Technology of integrated processing of fruit raw material in the small enterprise setting von Krapiva, Tatyana, Mayurnikova, Larisa, Koksharov, Arkadiy, Novoselov, Sergey, Gubanenko, Galina

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Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation von Koksharov, Arkadiy, Mayurnikova, Larisa, Plastun, Anna, Davydenko, Nataliia, Krapiva, Tatyana

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Public Catering Enterprises: Analysis and Prospects of Innovative Development von Mayurnikova, Larisa, Koksharov, Arkadiy, Krapiva, Tatyana, Petkovich, Anna, Meshkov, Vladislav

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Innovative Environment in Public Catering von Gornikov, Nikolaj, Mayurnikova, Larisa, Novoselov, Sergey, Krapiva, Tatyana, Koksharov, Arkadiy

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Food Fortification as a Preventive Factor of Micronutrient Deficiency von Mayurnikova, Larisa, Koksharov, Arkadiy, Krapiva, Tatyana, Novoselov, Sergey

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