THE STUDY OF NUTRITIONAL VALUE OF LOW CALORIE PATE by Lyudmila Ivanovna Barybina, Evgeniya Viktorovna Belousova, Natal’ya Pavlovna Oboturova, Natal’ya Vladimirovna Sudakova

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Modern methods of blanching and their influence on the process of drying fruits and vegetables by Burak L. Ch.

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THE MERCHANDISING AND TECHNOLOGICAL EXPERTISE OF THE ARTICHOKE AND THE STUDY OF CONSUMER DEMAND OF VEGETABLES DESSERT by Tatyana Vasilevna Kalashnova, Irina Victorovna Slusarevskaya

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

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