Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kurakin Mikhail"'
Autor:
Roshchyna Alena V., Grigorieva Rosa Z., Baranets Svetlana Yu., Davydenko Natalia I., Kurakin Mikhail S.
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 439-449 (2020)
Introduction. Shock freezing is widely used in food industry. However, it is not popular with public catering enterprises that produce their own bread and bakery products. Many businesses prefer to use ready-made frozen semi-finished products, rather
Externí odkaz:
https://doaj.org/article/56086d5be0ed4dc595809f4990ba40b4
Technology of plant raw material production with high-ratio selenium for food products manufacturing
Publikováno v:
E3S Web of Conferences, Vol 161, p 01032 (2020)
The food-borne micronutrient deficiency causes diet-related diseases. The problem is part of great challenges and demands a solution. The human body is the most vulnerable to selenium deficiency. The physiological requirement in this micronutrient is
Externí odkaz:
https://doaj.org/article/73b2884550d24dc88210c279fc45f74d
Autor:
Smyatskaya, J., Mayurnikova, Larisa, Krapiva, Tatyana, Kurakin, Mikhail, Koksharov, Arkadiy, Shalimova, Dina
Publikováno v:
E3S Web of Conferences; 4/15/2020, Vol. 161, p1-5, 5p