METHOD FOR CONTROL FRITURE FAT QUALITY von ZHUKOVSKAYA LYUDMILA P,SU, BARANOV VLADIMIR S,SU, YAKUSHKINA ELENA P,SU, MACHKOVA SVETLANA M,SU

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METHOD FOR OBTAINING FOOD STUFF AROMATIZATION AGENT USEABLE IN FARINACEOUS CONFECTIONERY GOODS von ZHUKOVSKAYA LYUDMILA P,SU, BARANOV VLADIMIR S,SU, YAKUSHKINA ELENA P,SU, MACHKOVA SVETLANA M,SU

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METHOD OF DETERMINING THE OXIDATION DEGREE OF FOOD FATS von ZHUKOVSKAYA LYUDMILA P,SU, BARANOV VLADIMIR S,SU, YAKUSHKINA ELENA P,SU, KHRAMEEVA NINEL P,SU

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METHOD FOR RECOVERING WASTE FRITURE OIL von ZHUKOVSKAYA LYUDMILA P,SU, BARANOV VLADIMIR S,SU, SOROCHINSKAYA EVDOKIYA N,SU, YAKUSHKINA ELENA P,SU

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METHOD OF PRODUCING FLOUR ARTICLES WITH INCREASED CONTENT OF FAT AND SUGAR von BARANOV VLADIMIR S,SU, YAKUSHKINA ELENA P,SU, KORYACHKINA SVETLANA YA,SU, LOSKUTOV VLADIMIR M,SU

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METHOD OF PRODUCING VEGETABLE CUTLETS von BARANOVA LARISA V,SU, BARANOV VLADIMIR S,SU, ORLOVA LYUDMILA P,SU, CHERNOBRIVTSEV YULIJ M,SU, TREGUBOVA ALEVTINA I,SU, RUDENKO IRINA N,SU, YAKUSHKINA ELENA P,SU, FROLOVA IRINA A,SU

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METHOD OF PRODUCING YEAST RAISED DOUGH von MAJDANOVA ANNA G,SU, TROITSKAYA ELENA YA,SU, NIKULENKOVA TAMARA T,SU, YAKUSHKINA ELENA P,SU, DANILOVA ALEVTINA I,SU

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