A study of French fries cooking process and improvement of the device for assessing color characteristics of deep-frying oil and the finished product
Thesis supervisor Co-supervisor / Scientific advisorOfficial reviewers
Jakubowski Marek
doctor of engineering
Koszalin University of Technology, Head of Department of Food Industry Processes and Facilities
Download reviewShevtsov Alexander Anatolievich
Doctor of Technical Sci-ences
Federal State Budgetary Educational Institution of Higher Education "Voronezh State University of Engineering Technologies", Professor
Download reviewMembers of the Academic Degree Council
Aleksanian Igor Y.
doctor of engineering, professor
FSBEI HE «Astrakhan State Technical University», Professor
Alexeev Gennady V.
doctor of engineering, professor
Autonomous non-profit higher education organization «University associated with the Interparliamentary Assembly of the Eurasian Economic Community», Head of the Laboratory
Barakova Nadezhda V.
PhD, Associate Professor
ITMO University, Leading Analyst
Fatykhov Yuriy A.
Doctor of Technical Sciences, Professor
Federal State Budgetary Educational Institution of Higher Education "Kaliningrad state technical University", Head of the Department
Kiprushkina Elena I.
Doctor of Sciences, Associate Professor
Saint Petersburg State Institute of Technology (Technical University), Professor
Novoselov Alexander G.
Doctor of Science, Professor
ITMO University, Associate Professor
Pelenko Valeriy V.
Doctor of Technical Sciences, Professor
ITMO University, Professor
Shakhov Sergey V.
Doctor of Technical Sciences, Associate Professor
Federal State Budget Educational Institution of Higher Education «Voronezh State University of Engineering Technologies», professor
Verboloz Elena I.
Doctor of Sciences, Professor
ITMO University, Associate Professor