INFLUENCE OF FREEZING PROCESS ON ORGANOLEPTIC PARAMETERS OF PUFF PASTRY PRODUCTS by A. T. Prussakova, M. S. Voronina, N. V. Makarova

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Study of the properties of pectin substances for the production of healthy food products by A. V. Tarasenko

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Study of the possibility of producing semi-hard cheeses from frozen goat’s milk by V. A. Mordvinova, G. M. Sviridenko, I. L. Ostroukhova, D. V. Ostroukhov

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DETERMINATION OF THE VALUES OF THE PHYSICO- CHEMICAL AND TECHNOLOGICAL PARAMETERS OF THE WATERMON PULP IN THE ASPECT OF DESIGNING EQUIPMENT FOR DEFROSTATION OF ITS BLOCK by V. A. Lebedev, A. H. Nugmanov, I. Y. Aleksanian, N. D. Aisungurov, A. A. Nugmanova

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The possibility of using frozen table grapes in the production of functional food products by A. V. Tarasenko, L. Y. Rodionova

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Defrosted products with preserved micro- and macrostructure by I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova

Subjects: “…defrosted products…”
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