Prospects for using chitosan as a stabilizer in colloidal outstanding | Trusova | Food Industry: Science and Technology

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Trusova M.M., Kamedko T.N., Pavlova O.V. Prospects for using chitosan as a stabilizer in colloidal outstanding. Food Industry: Science and Technology. 2021;14(4):97-102. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-4(54)-97-102

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ISSN 2073-4794 (Print)

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About the Authors

M. M. Trusova
RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”
Belarus

Trusova Maria Mikhailovna — post-graduate student of RUE «Scientific and practical center of the National Academy of Sciences of Belarus for food»

29 Kozlova str., 220037, Minsk

T. N. Kamedko
Educational institution “Belarusian State Agricultural Academy”
Belarus

Kamedy Tatiana Nikolaevna — Head. Department
of Horticulture

Mogilev region, Gorki, Michurina st., 5, 213407

O. V. Pavlova
Educational institution “Yanka Kupala State University of Grodno”
Belarus

Pavlova Oksana Valeryevna — PhD (Engineering), Associate Professor, Deputy Dean for Scientific Work

Dovatorst., 3/1, room 121 a, 230029, Grodno

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