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  1. 1
    The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

    The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion von Tereshchuk, Lyubov V., Starovoitova, Ksenia V., Vyushinsky, Pavel A., Zagorodnikov, Konstantin A.

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  2. 2
    Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation

    Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation von Tereshchuk, Lyubov, Zagorodnikov, Konstantin, Starovoitova, Kseniya, Viushinskij, Pavel


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  3. 3
    METHOD FOR PREDICTION OF FIBROSIS RATE IN PATIENTS WITH CHRONIC VIRAL HEPATITIS C

    METHOD FOR PREDICTION OF FIBROSIS RATE IN PATIENTS WITH CHRONIC VIRAL HEPATITIS C von Zagorodnikov Gennadij Gennadevich, Lobzin Dmitrij Yurevich, Kozlov Konstantin Vadimovich, Grigorev Stepan Grigorevich, Karev Vadim Evgenevich, Karyakin Sergej Sergeevich, Zhdanov Konstantin Valerevich

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