AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS

by Musina O.N., Lisin P.A.
Published 2015-11-01

NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE

by Mayorov A.A., Sidenko Yu.A., Musina O.N.
Published 2017-06-01

INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION

by Borodulin D.M., Shulbaeva M.T., Musina O.N., Shepieva B.M.
Published 2017-09-01