Nugmanov A.H-H.

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E-mail: albert909@yandex.ru

Nugmanov A.H-H. The equation in the generalized variables of the quality and quantitative standard of process of preparation of culinary dishes

Nugmanov A.H-H., Nikulina M.A. Drying modes for edible food packing wrap

Aleksanyan Igor Yu., Nugmanov A.H-H., Yartseva N.V. , Hudaliev Yuri M., Aisungurov N.D. Modeling the kinetics of heat and mass transfer in the process of vacuum freezing of minced fish

Андреева Е.В., Aleksanyan Igor Yu., Nugmanov A.H-H. Determination of thermophysical and structural-mechanical characteristics of aqueous extracts from fruit and berry raw materials

Lebedev Viktor A. , Aleksanyan Igor Yu., Nugmanov A.H-H., Maksimenko Yury A., Lysova V.N. Implementation of the mathematical model for drying watermelon semi-finished product

Elmurzaev A.A., Aisungurov N.D., Aleksanyan Igor Yu., Rudnev S.D., Nugmanov A.H-H. An original method for the experimental determination of the dynamic viscosity coefficient for high-viscosity media and its determination for sheep tail fat

Maryisheva Marina A., Aleksanyan Igor Yu., Nugmanov A.H-H., Titova Lyubov M., Maksimenko Yury A. Kinetics of technical paraffin dissolution in hexane and the specific heat of vaporization of a hexane-paraffin composition in the production of food paraffin