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Quality characteristics of a made from high-fat cream product fortified with a functional food ingredient
Golub Olga V., Motovilova Natalya V., Motovilov Oleg K.
Results of agroecological testing of introduced pear varieties in Primorye
Zhivchikov Aleksandr I. , Zhivchikova Raisa I.
Creating new potato varieties with a complex of positive traits under the conditions of Primorsky krai
Voznyuk Valentina P., Kim Irina V., Klykov Aleksei G.
Nutritional and biological value of canned fish and vegetable with Far Eastern mackerel
Shulgina Lidiya V., Pavel Konstantin G., Timchishina Gаlina N., Butenko Alexander R., Yakush Evgeniy V.
Creating and evaluating new potato genotypes using traditional breeding methods
Anikina Oksana V., Kim Irina V.
Study of rheological properties of fortified fermented milk drink
Reshetnik Ekaterina I., Derzhapolskaya Yulia I., Gribanova Svetlana L., Chun Li, Yuting Li
Biological and economic features of introduced large-fruited apple tree varieties in south of Primorsky krai
Zhivchikov Aleksandr I., Zhivchikova Raisa I.
Development of technology of cheese enriched with vegetable biologically active substances
Berulava Irma O., Apkhadze Ketino R.
Characteristics of red and white currant varieties according to the chemical composition of fruits in the conditions of Priamurye
Platonova Tatyana P., Pakusina Antonina P.
The new Chinese plum variety of the Far Eastern selection Miss Khabarovsk
Mikhailichenko Oleg A., Tikhomirova Evgeniya S.
A new potato variety Moryak
Kim Irina V., Voznyuk Valentina P., Kornilova Tatyana O.