SAFETY OF THE FUNCTIONAL FOOD PRODUCT – CANNER "DESSERT FROM JERUSALEM ARTICHOKE" IN THE PROCESS OF ITS MANUFACTURE by L. K. Patsyuk, T. V. Fedosenko

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Study of the autonomous process of inversion of sugarose through thermal influence at ultrasonic processing of vegetable and fruit pures by L. K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko

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Safety of the functional food product - canned "dessert from topinambur" in the process of its manufacture by L. K. Patsyuk, T. V. Fedosenko, D. V. Zhuravskaya-Skalova

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The use of pectins from the bark of coniferous trees in canned food production by E. A. Medvedeva, L. K. Patsyuk, N. M. Alabina, T. V. Nariniyants

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Dependence of surface tension of fruit puree on temperature exposure by L K. Patsyuk, T. V. Fedosenko, V. V. Kondratenko, M. V. Lukyanenko

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Study of the dynamics of the restoring potential indicator of homogenious canned fruit in the process of storage by V. V. Kondratenko, A. S. Kostylyov, T. Y. Kondratenko, L. K. Patsyuk, T. V. Fedosenko

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