Author Details

Glushkov, Oleg, Odessa technical college of gas and oil industry, Ukraine

  • No 5 (2017) - Food Science and Technology
    SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING
    Abstract  PDF
  • No 5 (2019) - Food Science and Technology
    DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS
    Abstract  PDF