MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS by Valentin Shipulin, Gennady Kasyanov, Liliya Zotova

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FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS by Tatiana Barsukovskaya, Valentin Shipulin, Natalia Lupandina

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PHENOMENON OF LIGHT WATER IN PRODUCTS FOR ELDER PEOPLE by Mariya Gladkova, Gennady Kasyanov, Valentin Shipulin, Alexei Hristyuk

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BIOTECHNOLOGY RECEIPT AND DIRECTIONS FOR USE MINERALIZATA SERUM IN THE TECHNOLOGY OF MEAT PRODUCTS by Valentin Shipulin, Andrew G. Hramtsov, Anna V. Avanesova

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EQUIPMENT FOR FOOD PROCESSING LOW-FREQUENCY ELECTROMAGNETIC FIELD WITH MODULATED CHARACTERISTICS by Valentin Shipulin, Mikhail Baryshev, Gennady Kasyanov, Egor Olkhovatov

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THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE by Tatiana Barsukovskaya, Valentin Shipulin, Natalia Lupandina, Anna Savva

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