TECHNOLOGICAL FEATURES OF OBTAINING OF FUNCTIONAL FERMENTED BEVERAGES WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM VEGETABLE RAW MATERIALS by M. V. Kaledina, I. A. Bajdina, N. P. Shevchenko, I. A. Evdokimov

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A STUDY OF MICROSTRUCTURAL CHANGES OF MEAT PRODUCTS FROM REINDEER MEAT WITH THE ADDITION OF JERUSALEM ARTICHOKE POWDER by Inessa Aleksandrovna Zachesova, Stanislav Viktorovich Kolobov, Victoria Alexandrovna Pchelkina

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