New aspects of application of microalgae Dunaliella Salina in the formula of enriched bread von Tertychnaya, T N, Manzhesov, V I, Andrianov, E A, Yakovleva, S F

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Biochemical properties of triticale. Triticale sprouts in food technology von Zhukov, A M, Anosova, M V, Popov, I A, Churikova, S Yu, Manzhesov, V I

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The development of technology for functional food products on based on combination of raw materials of vegetable and meat origin von Hayrapetyan, A A, Manzhesov, V I, Churikova, S Yu

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The study of physalis varieties for pickling purposes von Popov, I A, Anosova, M V, Zhukov, A M, Shchedrin, D S, Manzhesov, V I

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Development of boiled sausage technology using vegetable raw ingredients von Hayrapetyan, A. A., Manzhesov, V. I.

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Development of functional meatloaf technology von Hayrapetyan, A. A., Manzhesov, V. I., Churikova, S. Y.

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Development of functional meat paste technology von Hayrapetyan, A. A., Manzhesov, V. I., Churikova, S. Y.

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BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY von KURCHAEVA, E. E., MANZHESOV, V. I., MAKSIMOV, I. V., PASHCHENKO, V. L., CHURIKOVA, S. Y., GLOTOVA, I. A.

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