Definition of ingredient composition of caramel mass in order to increase shelf life von Shvetsova, A. V., Pishchikov, G. B.

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Prospects for the use of non-traditional vegetable raw materials for the creation of new food products von Lesnikova, N. A., Kokoreva, L. A., Pishchikov, G. B., Protasova, L. G.

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Development of Parameters of the Reverse Osmosis Process for Concentrating Fruit and Vegetable Juices von Timkin, V. A., Novopashin, L. A., Mazina, O. A., Lazarev, V. A., Pishchikov, G. B.

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A method of evaluating the intensity of spatial mixing of the microorganisms in the bioreactors, continuous von Pishchikov, G. B., Lazarev, V. A., Shikhalev, S. V.

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SPARKING WINE PRODUCTION METHOD von PISHCHIKOV GENNADIJ B, TITOV ALEKSANDR P, SARISHVILI NASKID G, OGANESYANTS LEV A, BELICHENKO ANATOLIJ M, DMITRIEV GENNADIJ I

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APPARATUS FOR WINE GASIFYING von VOLOVIK MIKHAIL D,SU, SARISHVILI NASKID G,SU, PISHCHIKOV GENNADIJ B,SU

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METHOD OF CONTINUOUS WINE GASIFYING von SARISHVILI NASKID G,SU, STORCHEVOJ YURIJ N,SU, PISHCHIKOV GENNADIJ B,SU, LOMAKIN VLADIMIR F,SU, STORCHEVOJ EVGENIJ N,SU

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APPARATUS FOR SHERRY TREATMENT OF WINE IN CONTINUOUS FLOW von ANOSHIN IVAN M,SU, SARISHVILI NASKID G,SU, PISHCHIKOV GENNADIJ B,SU, MERZHANIAN ARTEMIJ A,SU, STORCHEVOJ EVGENIJ N,SU

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DEVICE FOR MEASURING MAN FIGURE von PISHCHIKOV ALEKSANDR D,SU, KHAVKIN VIKTOR P,SU, IVANOV MARK N,SU, TITOV LEV N,SU, SENEKIN MIKHAIL B,SU, KOLBASIN VIKTOR M,SU, POLYAKOV VLADISLAV G,SU

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