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SYSTEM AND ECONOMIC ASPECTS FOR DEVELOPMENT OF FUNCTIONAL FERMENTED MILK PRODUCT TECHNOLOGY by Vinogray E.G., Zakharova L.M., Ploskonosova E.A.

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RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS by Pushmina I.N., Pervishina G.G., Zakharova L.M., Pushmina V.V.

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STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET by Kushevskaya M.A., Shabanova O.V., Kriger O.V., Ostroumov L.A., Zakharova L.M., Smirnova I.A.

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