обложка
Volume 30 · № 3
Published
Published: 25.09.2013
28
Articles
4
Rubrics
149
Quantity of pages
Food production technology 14 Articles
IMPROVEMENT OF PRODUCTION TECHNOLOGY CAKE MUFFIN WITH THE USE OF STARCH-CONTAINING RAW MATERIAL
E V Balaeva , S V Kraus Published from 3 to 8 Downloads: 4676
TECHNOLOGICAL FEATURES OF COMPLEX PROCESSING OF THE WHOLE PLANTS OF FENNEL ORDINARY
E V Gorbunova Published from 9 to 15 Downloads: 4552
SMOKE FLAVORING EFFECT ON THE QUALITY OF CULINARY PRODUCTS MANUFACTURED WITH «COOK & CHILL» TECHNOLOGY
I S Drozdetskayа , I Berezovikova Published from 16 to 21 Downloads: 5051
INVESTIGATION OF VACUUM-INFRARED DRYING OF POULTRY MEAT CHIPS
I V Ivanov , G V Gurinovich Published from 22 to 26 Downloads: 4518
STUDY OF THERMAL CHARACTERISTICS OF PORK BLOOD
DEVELOPMENT OF PREBIOTIC CONCENTRATE TECNOLOGY ON THE BASIS OF SKIMMED MILK PERMEATE
STUDYING OF BIOLOGICALLY ACTIVE SUBSTANCES BERRIES OF A BLACK CURRANT DURING STORAGE
N V Myasishcheva , E N Artyomova Published from 36 to 40 Downloads: 4936
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
THE RESEARCH OF PROTEOLYSIS AND LIPOLYSIS IN CHEESES WITH MOLD
U T Orluk , M I Stepanischev Published from 45 to 48 Downloads: 4710
STUDY OF BIOCHEMICAL PROCESSES DURING SALTING AND MATURATION OF MARAL MEAT
M O Osipova , O Myshalova Published from 49 to 52 Downloads: 4722
DEVELOPMENT OF TECHNOLOGY AND COMPOSITIONS OF MILK DESSERTS WITH DIETARY PURPOSES
MODELING OF THE PROCESS OF THE CLARIFICATION OF FERMENTED BEVERAGES BY MEANS OF AUXILIARY MEANS
THE INVESTIGATION OF THE EFFECT OF THE COMPLEX ADDITIVE FOR HEAT TREATMENT OF MERINGUE
A D Toshev , A S Salomatov Published from 62 to 65 Downloads: 4547
USING LIVER PACIFIC SALMON CANNING TECHNOLOGY
Standardisation, certification, quality and safety 8 Articles
TONICS WITH FUNCTIONAL PROPERTIES
INFLUENNCE OF WAATER MINERRAL COMPOOSITION ONN BEVERAGGE TASTE
APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE
L M Zaharova , Yu S Sherbinina Published from 110 to 114 Downloads: 3882
STUDY OF TRADE OFFERS SPARKLING WINES THE RUSSIAN CONSUMER MARKET
V M Kiselev , E N Zubareva , R I Kerimova Published from 115 to 120 Downloads: 3787
CONFIRMATION OF THE IMPLEMENTED TABLE WINES IN TRADE NETWORKS
T F Kiseleva , O A Igolinskaja Published from 121 to 125 Downloads: 3552
CHANGE IN ACIDITY FAT DURING GUARANTEED SHELF LIFE OF OAT FLAKES IN «HERCULES»
V A Marin , A L Vereshchagin , I G Fomina Published from 126 to 128 Downloads: 3486
ASSESSMENT OF THE QUALITY OF WHITE GRAPE VARIETIES ALTAI
A A Pechenina , V P Sevodin Published from 129 to 132 Downloads: 3521
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
I Y. Reznichenko , E Y. Egorova Published from 133 to 138 Downloads: 3595
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