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

Chang Bao Khan, Anciperova Maria A., Arsenyeva T.P. Formulation and technology for cheese product "Adygeysky Cheese" with controlled fatty-acid compostion

The article was published in issue 4 of 2023

Hussaineh Ruba, Suchkova E.P., Arsenyeva T.P. Оптимизация условий экстракции для извлечения фенольных соединений и антиоксидантов из ароматических растений

The article was published in issue 2 of 2024