Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

by Grokhovsky V. A., Molchanovsky I. A., Bondarenko A. G.
Published 2015-12-01

The study of biological value of peptone derived from secondary raw fish

by Kuranova L. K., Zhivlyantseva Yu. V., Grokhovsky V. A.
Published 2016-09-01

NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD

by Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I.
Published 2017-12-01

Development of new delicacy pasteurized canned fish with exotic fruits and olive oil

by Demid A. V., Grokhovsky V. A., Kuranova L. K., Volchenko V. I.
Published 2018-09-01

New type of canned cod gonads and liver pastes

by Grokhovsky V. A., Kuranova L. K., Volchenko V. I., Glukharev A. Yu., Glazunov Yu. T.
Published 2016-09-01

Temperature field investigation of the industrial autoclave ASCAMAT-230

by Stolyanov A. V., Kaychenov A. V., Kuranova L. K., Maslov A. A., Grokhovsky V. A.
Published 2017-09-01