обложка
Volume 27 · № 4
Published
Published: 12.12.2012
37
Articles
7
Rubrics
204
Quantity of pages
Food production technology 15 Articles
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
I. Gralevskay , T. Apensheva , E. Zhdanov Published from 7 to 10 Downloads: 5847
BAKED PRODUCTS FROM FROZEN SEMI-FINISHED ITEMS WITH JERUSALEM ARTICHOKE FLOUR
Larisa Ermosh , I Berezovikova Published from 11 to 17 Downloads: 5538
BIOLOGICAL AND FOOD VALUE OF PROBIOTIC PASTE-LIKE PRODUCTS FROM SEA RAW MATERIALS
Svetlana Zhuravleva , Zhanna Prokopets Published from 18 to 23 Downloads: 5301
TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
SYSTEM MODELING OF MULTICOMPONENT FOODS
O. Musina , Petr A Lisin Published from 32 to 37 Downloads: 4946
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
INVESTIGATION OF COTTAGE CHEESE-PLANT FOOD PRODUCT FERMENTATION
Lev Ostroumov , S. Galkina Published from 43 to 46 Downloads: 5466
SEMI-FINISHED PRODUCT FOR MEAT PASTE ON THE BASIS OF POULTRY PRODUCTS
T. Perkel , K. Kodzhebash Published from 47 to 50 Downloads: 4515
THE STUDY OF VITAMIN C PRESERVATION IN VEGETABLE SALADS STORED IN THE MGM AND VACUUM
O. Sosnina , P. Vloschinsky Published from 51 to 57 Downloads: 4431
DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID
Alexander Tabatorovich , Elena Stepanova Published from 57 to 64 Downloads: 5913
TECHNOLOGICAL ASPECTS OF SPREADS PRODUCTION FOR FUNCTIONAL PURPOSES
Lyubov Tereshchuk , Oksana Ivashina Published from 64 to 68 Downloads: 5293
DEVELOPMENT AND EVALUATION OF THE MEAT QUALITY USING PROTEIN CONCENTRATE FROM ALFALFA SEEDS
E. Ulitin , S. Tihonov Published from 68 to 72 Downloads: 4376
EFFECT OF ARABINOGALACTAN ON MICROBIOLOGICAL INDICES AND KEEPING ABILITY OF FERMENTED MILK PRODUCTS
E. Utochkina , Ekaterina Reshetnik Published from 72 to 76 Downloads: 4998
TECHNOLOGY OF STRUCTURISED HYPOALLERGENIC FOOD PRODUCT
Processes, equipment, and apparatus for food production 9 Articles
METHODS OF INTENSIFICATION OF DISPERSED MATERIAL MIXING IN THE CONTINUONS CENTRIFUGAL MIXER
D. Borodulin Published from 81 to 87 Downloads: 5637
MODELING OF FOOD PRODUCTS FREEZING IN THE MULTIZONED COMBINED REFRIGERATION SUPPLY SYSTEM
O. Buaynov , Irina V. Buyanova Published from 88 to 94 Downloads: 5145
ETHYL ALCOHOL RECTIFICATION IN COLUMNS WITH SPIRAL PRISMATIC NOZZLE
A. Voinov , O. Zhukova , V. Pankov , N. Voinov Published from 95 to 99 Downloads: 4940
THE FLOW REGISTRATION SYSTEM IN THE CONTROL PROBLEMS BASED ON WAVELET TRANSFORMS FOR THE MIXTURE PRODUCTION AGGREGATE
E. Karnadud , D. Fedosenkov , B. Fedosenkov Published from 99 to 105 Downloads: 5368
RESEARCH ON THE OPERATION OF THE CAPACITIVE CRYSTALLIZER FOR FREEZING OUT OF LIQUID FOOD PRODUCTS
Igor Korotkiy , D. Fedorov , N. Trizno Published from 106 to 110 Downloads: 5304
RESEARCH ON THE WILD BERRIES OF SIBERIA EXTRACTION USING BIOCATALYTIC METHODS
INVESTIGATION OF DIFFUSION PROPERTIES OF ROWAN (SORBUS AUCUPARIA L.)
A. Potapov , Galina Iwaniec , Vitalij Ivanets Published from 114 to 119 Downloads: 5859
INVESTIGATION OF A NEW CONTACT ELEMENT FOR THE ROTARY SPRAY APPARATUS
A. Sorokopud , D. Strizhkov , V. Kozymaev Published from 119 to 123 Downloads: 5870
RESEARCH ON DESIGN PARAMETERS OF MEMBRANE APPARATUS WITH DIFFUSION LAYER REMOVING
Chemistry and ecology 0 Articles
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