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E. I. Verboloz
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E. I. Verboloz
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E. I. Verboloz
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1
Features of the low-temperature heat treatment of meat products in a combi steamer with the imposition of ultrasonic vibrations
by
E
.
I
.
Verboloz
,
S. A. Romanchikov
Published 2017-11-01
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Article
2
The use of ultrasound in the process of drying pasta with protein supplements
by
E
.
I
.
Verboloz
,
O. I. Nikolyuk
Published 2017-05-01
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Article
3
Estimation of values of technological parameters of electrohydraulic action on a grain product by numerical methods
by
E
.
I
.
Verboloz
,
A. A. Loza
Published 2017-08-01
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Article
4
Influence of ultrasound on duration of producing of confectionery with proteinaceous and fatty emulsions at a continuous cycle of production
by
E
.
I
.
Verboloz
,
D. S. Raspopov
,
R. N. Savchenko
Published 2018-04-01
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Article
5
Dietary protein and fat emulsions, processed by ultrasound and pulsed magnetic field
by
E
.
I
.
Verboloz
,
D. S. Raspopov
,
E. L. Sokovnin
Published 2017-05-01
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Article
6
Magneto-acoustic intensification of the cleaning process phosphatidic concentrate
by
E. A. Shestakova
,
E
.
I
.
Verboloz
,
V. T. Antufjev
Published 2017-08-01
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Article
7
Development of flow technology for the purification and production of food sunflower phospholipids
by
E. A. Shestakova
,
D. S. Raspopov
,
E
.
I
.
Verboloz
Published 2019-07-01
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Article
8
Development of resource-saving technologies of sponge dough preparation for muffin production
by
V. A. Demchenko
,
M. A. Ivanova
,
E
.
I
.
Verboloz
,
A. V. Erofeev
,
I. G. Nesterenko
Published 2019-12-01
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Article
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