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Foods and Raw Materials

2017. — Выпуск 1

Содержание:

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USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY стр.4-10
Aret V. A.
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INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT стр.11-19
Gombozhapova N. I., Bazhenova B. A., Leskova S. Yu., Badmaeva T. M., Danilov A. M.
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EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES стр.20-29
Khankhalaeva I. A., Khamagaeva I. S., Nikiforova A. P.
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INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES стр.30-40
Khramtsov A. G., Blinov A. V., Blinova A. A., Serov A. V.
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IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT стр.41-50
Ponomarev A. N., Melnikova E. I., Bogdanova E. V., Kharitonov D. V.
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FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER стр.51-62
Sukhikh S. A., Krumlikov V. Yu., Evsukova A. O., Asyakina L. K.
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GRAPE POMACE EXTRACT AND PEAR IN SNACK PRODUCTION TECHNOLOGY стр.63-72
Valiulina D. F., Makarova N. V., Kustova I. A.
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OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE стр.73-80
Zhuravlev A. A., Lukina S. I., Ponomareva E. I., Roslyakova K. E.
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INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION стр.81-89
Zhuravlev R. A., Tamova M. Yu., Bugayets N. A., Poznyakovskiy V. M., Penov N. D.
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ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT стр.90-99
Piskaeva A. I., Babich O. O., Dolganyuk V. F., Garmashov S. Yu.
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ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS стр.100-107
Suvorov О. A., Volozhaninova S. Yu., Balandin G. V., Frolova Yu. V., Kozlovskaya A. E., Fokina E. N., Labutina N. V.
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DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS стр.108-117
Zimina M. I., Gazieva A. F., Pozo-Dengra J., Noskova S. Yu., Prosekov A. Yu.
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THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY стр.118-130
Batrachenko A. V., Filimonova N. V.
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ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT стр.131-136
Evdokimov I. A., Titov S. A., Polyansky K. K., Saiko D. S.
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DETERMINATION OF DEPENDENCE BETWEEN THERMOPHYSICAL PROPERTIES AND STRUCTURAL-AND-PHASE CHARACTERISTICS OF MOIST MATERIALS стр.137-143
Popov A. M., Plotnikov K. B., Donya D. V.
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IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS стр.144-153
Egorova E. Yu., Morozhenko Yu. V., Reznichenko I. Yu.
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PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI стр.154-164
Golubtsova Yu. V.
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DEPENDENCE OF PURIFIED RUTIN QUALITY ON ACTIVATED CARBON BRAND стр.165-173
Averyanova E. V., Shkolnikova M. N., Frolov A. V.
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FISCAL TECHNOLOGIES OF BUDGET LIQUIDITY MANAGEMENT AND THEIR ROLE TO ENSURE THE SUSTAINABLE GROWTH OF THE AGRARIAN SECTOR IN THE CONTEXT OF GLOBAL UNCERTAINTY стр.174-191
Glushakova O. V., Fadeykina N. V., Baranova I. V., Tsygankov K. Yu., Mikhailov V. V.
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FORMATION OF AGRO-INDUSTRIAL CLUSTER ON THE PRIORITY SOCIAL AND ECONOMIC DEVELOPMENT AREA OF THE MONO-INDUSTRY TOWN стр.192-204
Ivanova O. P., Antonov G. D., Shabashev V. A., Zobova L. L., Nesterov A. Yu.
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CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION стр.205-215
Morozova E. A., Kranzeeva E. A., Kochneva O. P.
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