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The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Bogdanov V. D., Simdyankin A. A., Pankina A. V., Mostovoy V. D.
Investigation of the effect of structure-regulating additives on the properties of minced fish systems
DOI: 10.21443/1560-9278-2022-25-3-219-230
- Formulation components influence on the structural and mechanical characteristics of the minced meat system
Tatyana M. Boitsova, Natalia V. Dementieva
Food Industry, 2024; 9(4): 13 - Cryoprotectors in food refrigeration technologies
V. D. Bogdanov, A. V. Pankina
Trudy VNIRO, 2023; 191: 142 - STUDY OF THE METHYLCELLULOSE EFFECT ON THE QUALITY OF CULINARY SEMI-FINISHED PRODUCTS FROM S COMMANDER SQUID (BERRYTEUTHIS MAGISTER)
Pavel Kechin, Olga Chugunova, Natalia Zavorokhina, Konstantin Ababkov, Sof'ya Nasimova
Bulletin of KSAU, 2025; 0(11): 260 - Study of the structural and rheological characteristics of squid mince with the addition of structured fillers
Dmitriy Leonidovich Alshevsky, Margarita Eduardovna Mosharova, Marina Nickolaevna Alshevskaya, Vladimir Ustich
Vestnik of Astrakhan State Technical University. Series: Fishing industry, 2025; 2025(3): 132
