T.Yu. Degtyarevskaya is an author at Kansas State University specializing in thermodynamics, biomanufacturing, and food chemistry.
Top concepts
HealthEngineeringBiochemistryFood ChemistryThermodynamicsFood ProcessingBiomanufacturingFood EngineeringBiochemical Engineering
Publications per year
1964–1964
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Coacervation of Starch I. By Freezing
Werner Schulze, T.Yu. Degtyarevskaya, M. M. Macmasters · Starch - Stärke · 1964 · 25 citations
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