Effect of Pollen Grains on the color of Honey from Melilotus officinalis (L.) Pall von Golub, Olga, Chekryga, Galina, Motovilov, Oleg

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The use of celery stalks powder of infrared drying in bakery products von Kopylova, Anastasiia V., Motovilov, Oleg K., Sapozhnikov, Aleksandr N., Levin, Timofey A., Rybakolnikova, Inna Y.

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Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery von Paymulina, Anastasia, Potoroko, Irina, Naumenko, Natalia, Motovilov, Oleg

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Effect of Packaging on Instant Foods from Root Vegetables von Motovilov, Oleg, Golub, Olga, Davydenko, Nataliia, Chekryga, Galina, Stepanova, Alla

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Quality Analysis of Semi-Finished Product from Pinus sibirica Kernels von Mazalevskiy, Viktor, Golub, Olga, Chekryga, Galina, Boroday, Elena, Motovilov, Oleg

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Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat von Moiseeva, Natalia, Chekryga, Galina, Motovilov, Oleg, Golub, Olga

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Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product von Moiseeva, Nataliya, Motovilov, Oleg

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Comparative Assessment of the Quality of Rose Hip Puree Produced by Different Technological Methods von Golub, Olga, Chekryga, Galina, Motovilov, Oleg, Sherbinin, Viacheslav

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Quality of bakery products using flax seeds von Nitsievskaya, Kseniya, Motovilov, Oleg, Sherbinin, Vyacheslav

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Investigation of the possibility of obtaining a dye from potatoes von Zakharenko, Aleksander, Golokhvast, Kirill, Golub, Olga, Motovilov, Oleg

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Quality Characteristics Stability of Extracts from the Leaves of Mentha Piperita L. during Storage von Golub, Olga V., Paimulina, Anastasia V., Chekryga, Galina P., Motovilov, Oleg K., Stankevich, Svetlana V., Motovilov, Konstantin Ya, Uglov, Vladimir A.

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Comparative characteristics of varietal and blended flavored wines von Skorospelova, Elena, Motovilov, Oleg, Nitsievskaya, Kseniya, Sherbinin, Vyacheslav

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Effect of Freezing and Subsequent Storage Processes on the Gooseberries Quality von Golub, Olga V., Chekryga, Galina P., Paimulina, Anastasia V., Motovilova, Natalia V., Motovilov, Oleg K.

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SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA) von Poznyakovskiy, Valeriy, Motovilov, Konstantin, Motovilov, Oleg, Latkova, Elena

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Comparative Quality Assessment of Rose Hip Puree Produced by Different Technological Methods von Olga V. Golub, Galina P. Chekryga, Oleg K. Motovilov, Viacheslav V. Sherbinin

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CREAM CHEESE WITH CEDAR CONCENTRATE von Mazalevskij Viktor Borisovich, Motovilov Oleg Konstantinovich

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METHOD FOR OBTAINING COMPOSITION FOR MEAT LOAF TYPE SAUSAGE PRODUCTS PRODUCTION von Nitsievskaya Kseniya Nikolaevna, Motovilov Oleg Konstantinovich

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METHOD FOR PRODUCTION OF SEMI-FINISHED PRODUCT FOR BAKERY PRODUCTS von Nitsievskaya Kseniya Nikolaevna, Chekryga Galina Petrovna, Motovilov Oleg Konstantinovich, Motovilov Konstantin Yakovlevich

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METHOD FOR PRODUCTION OF SUGARY PRODUCTS OF STARCH-CONTAINING RAW MATERIAL von MOTOVILOV KONSTANTIN JAKOVLEVICH, MOTOVILOV OLEG KONSTANTINOVICH

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METHOD FOR PRODUCING JAM AND SEMI-PROCESSED FRUITS OF SEA BUCKTHORN von NITSIEVSKAYA KSENIYA NIKOLAEVNA, MOTOVILOV OLEG KONSTANTINOVICH, MOTOVILOV KONSTANTIN YAKOVLEVICH

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