Biotechnology of food and biological active substances

DEVELOPMENT OF TECHNOLOGY OF SEMI-SOFT CHEESE OF THERAPEUTIC AND PREVENTIVE DIRECTION WITH PHYTOCOMPONENTS

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Research article

Ovchinnikov D. D.

DOI:

https://doi.org/10.23670/IRJ.2024.141.16

Issue: № 3 (141), 2024

Suggested:

10.12.2023

Accepted:

19.02.2024

Published:

18.03.2024

179

A STUDY OF THE POSSIBILITY OF USING PAPAIN AND BETA-GLUCANASE TO PRODUCE YEAST HYDROLYSATE

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Research article

DOI:

https://doi.org/10.23670/IRJ.2024.139.99

Issue: № 1 (139), 2024

Suggested:

19.12.2023

Accepted:

22.01.2024

Published:

24.01.2024

311

Using Microwave Radiation In The Technology Of Producing Flavor Additives

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Research article

DOI:

https://doi.org/10.23670/IRJ.2024.139.100

Issue: № 1 (139), 2024

Suggested:

08.12.2023

Accepted:

21.12.2023

Published:

24.01.2024

247

PRODUCTION OF SULPHO-SAAs FROM SUNFLOWER OIL IN OLEUM MEDIUM

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Research article

Валентинович П. А.

DOI:

https://doi.org/10.23670/IRJ.2024.139.164

Issue: № 1 (139), 2024

Suggested:

05.11.2023

Accepted:

27.12.2023

Published:

24.01.2024

280

INFLUENCE OF GENES ON SKELETAL MUSCLE FORMATION IN CHICKENS

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Review article

DOI:

https://doi.org/10.23670/IRJ.2023.137.38

Issue: № 11 (137), 2023

Suggested:

21.08.2023

Accepted:

09.10.2023

Published:

17.11.2023

327

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