Search Results - "Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij"

1

CREATION OF COLLAGEN PRODUCTS FISH RAW MATERIAL

by L. V. Antipova, S. A. Storublevtsev, S. B. Bolgova
Published 2015-01-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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2

DEVELOPMENT THE FORMULATION OF MINCED MEAT WITH THE USE OF DIETARY FIBER ECOLIGHT NATIVE

by L. V. Antipova, U. V. Voronkova
Published 2013-10-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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3

INNOVATIVE WAY TO STUN POULTRY IN A CONTROLLED GASEOUS ENVIRONMENT

by L. V. Antipova, N. I. Semikopenko
Published 2014-10-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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4

COMBINATIONS OF SQUIRRELS-POLISAHARID IN WORKING OUT OF QUALITATIVE MEAT PRODUCTS

by L. V. Antipova, N. M. Ilina, N. N. Drozdova
Published 2012-01-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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5

QUALIMETRIC QUALITY ASSESSMENT OF IODINE SUPPLEMENTS

by F. S. Bazrova, L. P. Bessonova, L. V. Antipova
Published 2015-01-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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6

INFLUENCE OF AUTOLYTIC TRANSFORMATIONS ON ELECTROPHYSICAL PROPERTIES OF GOAT MEAT

by L. V. Antipova, S. A. Titov, A. V. Grebenshchikov, T. N. Demina
Published 2014-07-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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7

PROPERTIES OF PREPARATIONS FUNCTIONAL BIOPOLYMERS OF A FISH ORIGIN

by L. V. Antipova, O. P. Dvorianinova, S. A. Storublevtsev, A. Z. Cherkesov
Published 2014-07-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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8

PROPERTIES OF COMMERCIAL ENZYME PREPARATION PROTEPSIN

by L. V. Antipova, M. E. Gorbunkov
Published 2013-10-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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9

DRYING OF INVALUABLE PRODUCTS OF CUTTING OF FISHES BY MANUFACTURE OF DRY BASES FOR BROTHS, SOUPS AND SAUCES OF FAST PREPARATION

by L. V. Antipova, J. N. Vorontsova, A. Ju. Baranov, E. V. Budantsev
Published 2012-07-01

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10

Prospects of using the turkey skins in technology of meat products

by L. V. Antipova, E. V. Vlasova
Published 2017-05-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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11

INVESTIGATION OF THE SORPTION OF IODINE ON A COLLAGEN CARRIER TO OBTAIN A FUNCTIONAL INGREDIENT FOR FOOD SYSTEMS

by L. V. Antipova, A. N. Ryazanov, S. A. Storublevtsev, F. S. Bazrova
Published 2013-07-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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12

Physical-chemical and biocatalytic properties of a proteolytic complex of the preparation "Protepsin"

by L. V. Antipova, M. V. Gorbunkov
Published 2016-04-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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13

FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

by L. V. Antipova, I. V. Voronkova
Published 2014-04-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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14

MODERN TECHNOLOGY OF FERMENTED MEAT PRODUCTS

by L. V. Antipova, V. V. Pryanishnikov
Published 2015-07-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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15

ANTIANAEMIA FOOD USING THE BLOOD OF SLAUGHTERED ANIMALS

by M. E. Uspenskaya, L. V. Antipova, Z. R. Ibragimova, R. Y.- Gazdanova
Published 2013-10-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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16

ALIMENTARY CORRECTIVE PROPERTIES OF IODINE-ENRICHED FUNCTIONAL PRODUCT

by L. V. Antipova, A. N. Ryazanov, S. A. Storublevtsev, F. S. Bazrova
Published 2013-07-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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17

Preparation and application prospects metal containing biocorrectors as part of film coverings to maintain human health

by L. P. Lazurina, Y. V. Tikhonova, D. A. Alieva, L. V. Antipova
Published 2016-07-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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18

Rational use of by-products in the processing of turkeys

by L. V. Antipova, A. I. Shigina
Published 2017-05-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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19

The development of meat pate with increased the food and biological values with germinated grains lentils

by L. V. Antipova, A. A. Mishchenko
Published 2017-02-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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20

Evaluating the effectiveness of non-pharmacological nutritional correction of health of the person on the basis of the provisions of thermodynamics

by L. V. Antipova, N. S. Rodionova, E. S. Popov, T. N. Kolesnikova
Published 2017-02-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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