ANALYSIS OF SOYBEAN VARIETIES FOR SOY FOOD PRODUCTION

Sh. A. Pfeifer; F. Y. Rudik; V. S. Kutsenkova; A. V. Bannikova

Innovations and Food Safety
Innovacii i prodovolʹstvennaâ bezopasnostʹ

ISSN 2311-0651 (Print)

User

eng | рус

Innovations and Food Safety

Advanced search

Archives

Download this PDF file

Fullscreen

For citations:

Pfeifer Sh.A., Rudik F.Y., Kutsenkova V.S., Bannikova A.V. ANALYSIS OF SOYBEAN VARIETIES FOR SOY FOOD PRODUCTION. Innovations and Food Safety. 2024;(3):24-32. (In Russ.) https://doi.org/10.31677/2311-0651-2024-45-3-24-32

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2311-0651 (Print)

* not an advertisement

Indexing Databases

* not an advertisement

Popular articles

Editor-in-Chief

Рюмкин Сергей Владимирович

Article Tools

Abstract

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

Sh. A. Pfeifer
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation

Graduate Student

F. Y. Rudik
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation

Doctor of Technical Sciences, Professor

V. S. Kutsenkova
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation

Candidate of Technical Sciences, Associate Professor

A. V. Bannikova
Saratov State University of Genetics, Biotechnology and Engineering named after N.I. Vavilov
Russian Federation

Doctor of Technical Sciences, Associate Professor

Notifications

Username
Password
	Remember me
Not a user? Register with this site Forgot your password?

User

Innovations and Food Safety

For citations:

Cookies policy