PERSPECTIVE TECHNOLOGIES FOR THE USE OF PRESERVATIVES IN THE PRODUCTION OF FOOD PRODUCTS
Proceeding
- Published in:
- International Scientific and Practical Conference «A breakthrough in science: development strategies»
- Authors:
- Shegelman I. R. 1 , Vasilyev A. S. 1 , Smirnova L.O. 1
- Work direction:
- Пищевая промышленность
- Rating:
- Article accesses:
- 1145
- Published in:
- eLibrary.ru
1 FSBEI of HE "Petrozavodsk State University"
- APA
For citation:
Shegelman I. R., Vasilyev A. S., & Smirnova L. O. (2018). PERSPECTIVE TECHNOLOGIES FOR THE USE OF PRESERVATIVES IN THE PRODUCTION OF FOOD PRODUCTS. A breakthrough in science: development strategies, 107-111. Cheboksary: SCC "Interactive plus", LLC.
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Abstract
Russian scientists and inventors are actively researching the development of new methods. The developments patented for the use of preservatives in food production are given.
Keywords
Acknowledgments
Анализ перспективных методов использования консервантов при производстве пищевых продуктов выполнен в рамках гранта при поддержке Минобрнауки РФ (идентификатор проекта – RFMEFI57717X0264) [1–2].References
- 1. Shegelman I.R. The Analysis of Experience of Advanced Countries in Solving Food Security Problems / I.R. Shegelman, A.S. Vasiliev, P.O. Shchukin // Astra Salvensis. – 2018. – Special issue. – Рр. 899–907.
- 2. Shegelman I.R. Particularities of Ensuring Food Security in the Conditions of the North of Russia / I.R. Shegelman, A.S. Vasiliev, P.O. Shchukin // Astra Salvensis. – 2018. – Special issue. – Рр. – 941–949.
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