Oil and food industry. Review of fundamental research
https://doi.org/10.47612/2073-4794-2021-14-2(52)-60-73
Abstract
The article presents the results of fundamental research conducted by RUE «Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus» from 2007 to 2020, aimed at solving problematic issues of the fat and oil industry, developing new technologies and expanding the range of products.
About the Authors
K. I. Zhakova
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Zhakova Kristina Ivanovna – Ph.D. (Technical), Scientific Secretary
29 Kozlova str., 220037, Minsk, Republic of Belarus
V. N. Babodey
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Babodey Valentina Nikolaevna – Head of the Technology Department of Confectionery and Fat-and-oil products
29 Kozlova str., 220037, Minsk, Republic of Belarus
A. V. Pchelnikova
RUE “Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Pchelnikova Anna Vladimirovna – Research Associate of the Technology Department of Confectionery and Fat-and-oil products
29 Kozlova str., 220037, Minsk, Republic of Belarus
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Review
For citations:
Zhakova K.I., Babodey V.N., Pchelnikova A.V. Oil and food industry. Review of fundamental research. Food Industry: Science and Technology. 2021;14(2):60-73. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-2(52)-60-73
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