Name
Golovaneva Tatyana Vasilievna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 2
The opportunity of rabbit meat functional and technological properties improvement with apple acid and whey treatment has been considered in the article
The method of nanoemulsions obtaining with acoustic chemistry method has been considered in the article, the nanoemulsion formula has been found. The researches for emulsion stability and particle sizes determination have been fulfilled. The antioxidant effect of the obtained emulsion and a possibility to use it in meat-vegetable products have been researched