RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF by A. B. Lisitsyn, I. V. Kozyrev

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Cyber-physical systems in food production chain by A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina

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Development of a personalized diet using the structural optimization method by A. B. Lisitsyn, I. M. Chernukha, M. А. Nikitina

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A system approach to simulation of individual food products by A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina

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FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES by A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina

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AUTOMATED THERMOGRAMM CALCULATION OF SAUSAGE COOKING BASED ON COMPUTER MODELS by A.B. LISITSYN, A.M. CHERNUKHA, A.V. BORODIN

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Comparison of the Efficacy of Moxifloxacin Preparations in the Therapy of Conjunctivitis by A. Yu. Malygin, A. B. Lisitsyn, O. M. Selina

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TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES by I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn

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STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL by A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova

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PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS by A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva

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Comparative analysis of local pig breeds in China and Russia by K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen

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