Searching by: nutritional value
Ionic composition of fruits of some plants of the Rosaceae family
Chagarova Olga V., Kositsyna Olga A., Osipov Petr E.
Application of semi-finished cedar powder filling for bakery products: formulation development and production technology
Tipsina Nellya N. , Demidenko Galina A.
Designing of acidophilus product with high organoleptic properties and increased nutritional value
Popova Olga M., Galikieva Adela D.
Using mashed paste made from sesame seeds in shortbread cookies technology
Galstyan Mariam V., Shulgina Lidiya V., Lyakh Vladimir A.
Technology design of fish pate made from the East Siberian vendace with blueberries
Eliseeva Lyudmila I., Gogoleva Praskovya A., Stepanov Konstantin M., Gotovtseva Zoya I., Ivanova Valentina V.
Research on chemical composition of Actinidia arguta berries growing in Primorsky krai
Medvedeva Daria A., Shulgina Lydia V.
Development of the recipe and technology of pasta using products of processing of regional vegetable raw materials
Ermolaeva Anna V., Parfenyuk Natalya E.
On the issue of economic evaluation of capercaillie hunting (in the case of the Kirov region)
Zarubin Boris E., Ekonomov Alexander V., Kolesnikov Vyacheslav V., Kozlova Anna V., Kozlov Yury A.