Arsenyeva T.P.

Work place:

Saint-Petersburg State University of Refrigeration and Food Engineering

Skripleva E.A., Arsenyeva T.P. Competitiveness of yogurt with selenium in terms of the market for fermented milk products

The article was published in issue 1 of 2017

Kurganova E.V., Arsenyeva T.P. Selection of the stabilizer type and dose for fermented frozen sherbet

The article was published in issue 3 of 2017

Arsenyeva T.P., Suchkova E.P., Volkova O.V., Belozerova M.S. Development of the processed cheese product composition for functional purposes

The article was published in issue 1 of 2019