Monographs

THE IMPROVEMENT OF EMULSION SAUCES TECHNOLOGY

IMPROVING OF RESOURCE-TREATMENT TUBERS PROCESSING

HYDROBIONTS DRYING IN FLUIDIZED LAYER: THEORY AND PRACTICE

RECEIVING OF WATER-FAT EMULSIONS WITH ULTRASOUND USE

ULTRASOUND WASTELESS PROCESSING OF MEAT WITH HIGH MAINTENANCE OF CONNECTIVE TISSUE

MODELING OF COMBINED GRAIN PRODUCTS CONSUMER PROPERTIES

IMPROVEMENT OF EGGPLANTS AND SWEET PEPPER COMBINED PROCESSING METHODS

NEW TYPES OF CO-PRECIPITATES AND THEIR USE IN FOOD TECHNOLOGY

ULTRAFILTRATION PROCESSES AND RATIONAL PROCESSING TECHNOLOGIES OF PROTEIN-CARBOHYDRATE RAW MILK

NEW DIRECTIONS OF POND AND OCEAN FISH PROCESSING INTO THE CULINARY PRODUCTS

IMPROVING OF RAW MEAT PROCESSING IN CATERING ENTERPRISES

WASTELESS PROCESSING TECHNOLOGY OF POULTRY INTO CULINARY PRODUCTS