Analysis of the mechanism of glucose uptake by human body cells in the presence of a biologically active lecithin supplement by V. V. Sadovoy, T. V. Shchedrina, A. S. Khamitsaeva

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The Neural network development of food formulations and evaluation of the quality characteristics of finished products by V. V. Sadovoy, T. V. Shchedrina, А. S. Khamitsaeva, I. А. Trubina

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Computer simulation of chitosan solvation in water and solutions with reduced active acidity by V. V. Sadovoy, T. V. Shchedrina, A. S. Khamitsaeva, I. A. Trubina

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THE METHODOLOGY FOR ASSESSING THE COMPETITIVENESS OF PUBLIC CATERING ENTERPRISES by T. V. Shchedrina, V. V. Sadovoy, N. A. Drizhd, N. V. Tregubova

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THE DEVELOPMENT OF TECHNOLOGY OF FOOD ADDITIVES WITH PREVENTIVE PROPERTIES by V. V. Sadovoy, T. V. Shchedrina, V. V. Melentyeva, N. A. Drizhd

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