Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Aleksandr N. Rasshchepkin"'
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 1, Pp 6-16 (2021)
Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environme
Externí odkaz:
https://doaj.org/article/336cc37ae28c4cef83e616ead6a9f047
Autor:
Stanislav A. Sukhikh, Lidiia A. Astakhova, Yuliya V. Golubcova, Andrey A. Lukin, Elizaveta A. Prosekova, Irina S. Milent`eva, Natalia G. Kostina, Aleksandr N. Rasshchepkin
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 428-438 (2019)
Milk and dairy products are staple foods in the diet of all social groups. Plant additives are of multifunctional use in the dairy industry. Wild plants are a source of vitamins, minerals, and other biologically active substances. Due to these compou
Externí odkaz:
https://doaj.org/article/7df58b6403a14d32a60f5d342b404f30
Publikováno v:
Periódico Tchê Química. 17:1-12
Background: The utilization of dry ice in cooling and storage units requires adjusting the intensity of sublimation due to the requirements of prudently using CO2 to maintain preset thermal conditions. Aim: When designing a carbon dioxide cycle, it i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79b613888792b82197b4021218be658e
https://doi.org/10.52571/ptq.v18.n37.2021.01_neverov_pgs_1_12.pdf
https://doi.org/10.52571/ptq.v18.n37.2021.01_neverov_pgs_1_12.pdf