Kolodyazna V.S.

Work place:

E-mail: kvs_holod@mail.ru

Baychenko L.A., Kolodyazna V.S., Andreev A.N. Psychorheological properties of bread «VITAMET»

Baranenko D.A., Kolodyazna V.S., Broyko J.V. Biological value of milk-fed veal protein

Kolodyazna V.S., Baychenko L.A., Yakovleva I.N. Application of fuzzy sets in the optimization of the component composition of food prophylactic

Kolodyazna V.S., Demchenko V.A., Ovsjuk E.A. Speed changes of the maintenance of nitrogen at storage fish products with application additives on the basis of dairy acid food additives

Kolodyazna V.S., Lallouche A. Influence of the negative temperatures on the date worm (Myelois ceratoniae)

Lallouche A., Kolodyazna V.S. Nutritional value of the main varieties of dates that are exported from Algeria to Russia

Kolodyazna V.S., Demchenko V.A., Ovsjuk E.A. Speed changes of hydrolysis and oxidation of lipids at storage fish products with application food additives on the basis of dairy acid

Kolodyazna V.S., Zadvornova T.A. The effect of treatment with biological preparations on physiological and biochemical changes during the cold storage of apples

Kolodyazna V.S., Baychenko L.A. Study of rheological properties during staling of bakery products with added micronutrients

Kolodyazna V.S., Leonova S.V., Danilov P. A. The comparative analysis of quality of the cooled and frozen apples at long storage

Kiprushkina E.I., Kolodyazna V.S. Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations

Baranenko D.A., Kolodyazna V.S., Broyko J.V. Comparative analysis of structural changes during cold treatment of beef and African ostrich muscles

Peregudova D.A., Kolodyazna V.S., Rumyantseva O.N Resource-saving technologies of refrigeration preservation for the apples of autumn grades

Broyko J.V., Kolodyazna V.S., Kiprushkina E.I., Shestopalova I.A., Filipov V.I. Optimization of biomodification technological parameters of low-grade meat with lactobacilli