Searching by: vitamin c
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.
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.
Intervarietal differences in economically valuable traits and biochemical parameters of red beets
Pakusina Antonina P., Oborskaya Yuliya V., Sakara Nikolay A., Mikheev Yurii G., Platonova Tatiana P.
Creating and evaluating new potato genotypes using traditional breeding methods
Anikina Oksana V., Kim Irina 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.
Biochemical features of carrot varieties and hybrids in the conditions of Priamurye
Pakusina Antonina P., Timoshenko Elvira V., Platonova Tatyana P.
The use of plant raw materials of the Far East region in the production technology of a functional food product
Denisovich Yulia Yu., Osipenko Elena Yu., Kichigina Ekaterina Yu., Gavrilova Galina A.