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Home / Journals / Food Processing: Techniques and Technology / Rubric RESEARCH ARTICLE

Articles of rubric " RESEARCH ARTICLE " of journal " FOOD PROCESSING: TECHNIQUES AND TECHNOLOGY "

STUDY OF THE EFFECT OF CURING MIXTURE COMPOSITIONS ON OXIDATION OF LIPIDS IN MEAT SYSTEMS
STRUCTURAL AND MECHANICAL PROPERTIES OF FORCEMEAT SYSTEMS BASED ON HYDROBIONTS AND POULTRY OF MECHANICAL SEPARATION
EFFECT OF DISTILLATION METHODS ON QUALITATIVE CHARACTERISTICS OF DISTILLATES OBTAINED FROM DRIED JERUSALEM ARTICHOKE
JUSTIFICATION OF BIOACTIVATED GRAIN TRITICALE USE IN ALCOHOL PRODUCTION
INFLUENCE OF DIFFERENT YEAST RACES ON QUALITY PARAMETERS AND ANTIOXIDANT ACTIVITY OF WINES PRODUCED FROM BLACKCURRANT
PECULIARITIES OF PHYSIOLOGICAL AND BIOLOGICAL CHARACTERISTICS OF BREWER’S YEAST STORED WITH NATURAL MINERALS
RESEARCH OF COMPOSITION OF MILK PROTEIN CONCENTRATES
DEVELOPMENT OF MAYONNAISE RECIPES CONSIDERING THE MAIN TRENDS IN PRODUCT RANGE IMPROVEMENT
AMARANTH GRAIN PROCESSING IN A GRAIN ROLLER MILL
INFLUENCE OF PULSE ELECTRIC FIELD ON OIL-BEARING MATERIAL RHEOLOGY
BREADSTICKS WITH ENHANCED NUTRITIONAL VALUE FOR SALT-FREE NUTRITION
RECIPES DEVELOPMENT AND QUALITY EVALUATION OF FOOD CONCENTRATE “BUCKWHEAT PORRIDGE” WITH HIGHER NUTRITIONAL AND BIOLOGICAL VALUE
DEVELOPMENT OF THE INTEGRATED MANAGEMENT SYSTEM IN FOOD PRODUCTION COMPANY
PROMISING AREAS OF ZEOLITE APPLICATION IN MILK PURIFICATION FROM TOXIC ELEMENTS
ASSESSMENT OF NITRATES CONTENT IN VEGETABLES GROWN IN SOUTH KAZAKHSTAN REGION (SHYMKENT CITY)
USING FOOD WRAPS BASED ON GELATIN TO PRESERVE FOOD QUALITY
ENANTIOMERIC COMPOSITION OF ESSENTIAL OILS OCIMUM L. COMPONENTS
MODERN CONDITION AND DEVELOPMENT PROSPECTS FOR AGRICULTURAL CONSUMER COOPERATION IN THE CENTRAL FEDERAL DISTRICT OF THE RUSSIAN FEDERATION
. EXPERIMENTAL SYNTHETIC APPROACH TO SEGMENT ASSESSMENT OF AGGREGATE CREDIT RISK
THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP
EXPERIMENTAL RESEARCH OF MICROORGANISM CELLS IMMOBILIZATION RESULTING IN BIOPOLYMER GEL
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
INTENSIFICATION OF HOMOGENIZATION AND DISPERSION PROCESSES WHEN OBTAINING DRY, MOISTENED AND LIQUID COMPOSITE FOODSTUFFS
USE OF ACTIVATED CARBONS IN WATER PREPARATION AND WATER REMOVAL PROCESSES
THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS
INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE
IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS
URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS
EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS
INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION
INFLUENCE OF FE++ ON METABOLISM OF PROPIONATE BACTERIA
SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS
MATHEMATICAL MODEL OF WHEY-BASED GRANULATION DISPERSED MIXTURES PROCESS IN DISK-TYPE DEVICES
PHOTOSYNTHETIC PIGMENTS AND PHENOLIC POTENTIAL OF RHODIOLA ROSEA L. FROM PLANT COMMUNITIES OF DIFFERENT ECOLOGY AND GEOGRAPHY
BIOCHEMICAL COMPOSITION OF TEA AND ITS CHANGES UNDER DIFFERENT FACTORS
REDUCING ALLERGENICITY BY BIOCATALYTIC CONVERSION OF WHEY PROTEIN USING ASPERGILLUS ORYX SEASON
COOLING CARAMEL IN ETHYL ALCOHOL: CONSTRUCTING A MATHEMATICAL MODEL
SHOCK FREEZING OF BAKERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS AT PUBLIC CATERING ESTABLISHMENTS
THE EFFECT OF TREHALOSE ON DISPERSION OF ICE CRYSTALS AND CONSISTENCY OF LOW-FAT ICE CREAM
IMMOBILIZATION OF OAT BRAN POLYPHENOLS IN COMPLEX COACERVATES OF WHEY PROTEIN AND MALTHODEXTRIN
EFFECT OF STORAGE METHODS ON VARIOUS SORTS OF SIBERIAN TURNIP (BRASSICA RAPA L.)
PHYSICOCHEMICAL PROPERTIES AND BIOLOGICAL ACTIVITY OF EXTRACTS OF DRIED BIOMASS OF CALLUS AND SUSPENSION CELLS AND IN VITRO ROOT CULTURES
EFFECT OF GRAPE VARIETY, PLACE OF GROWTH, AND PROCESSING TECHNOLOGY ON THE PHYSICAL AND CHEMICAL INDICATORS OF GRAPE POMACE
DIETARY SUPPLEMENTS MARKET RESEARCH
REDUCING WATER CONTAMINATION TO ENSURE THE QUALITY AND SAFETY OF FOOD PRODUCTS
NEW DETERMINATION METHOD FOR THE RATIO OF THE RELATIVE PROPORTIONS OF Κ-CASEIN ALLELES IN MILK POWDER
EFFECT OF BIODEGRADABLE AND POLYPROPYLENE FILM PACKAGING ON THE SAFETY PROFILE OF JELLY MARMALADE
MODIFIED POROUS STARCH IN DEVELOPMENT OF BIODEGRADABLE COMPOSITE POLYMER MATERIALS
UNIFIED STANDARDS OF THE EURASIAN ECONOMIC UNION FOR FRUIT AND VEGETABLE PRODUCTS AS A MEANS OF INTEGRATED TRADE IN THE GLOBAL ECONOMIC ENVIRONMENT
EFFECTIVENESS OF LACTATE-CONTAINING PROCESSING AIDS APPLICATION IN VEGETABLE TREATMENT
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT
DEVELOPMENT OF FOOD CONCENTRATE – SEMI-FINISHED PRODUCT WITH AMARANTH FLOUR FOR GLUTEN-FREE CUPCAKES
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
WHEAT GRAIN PREPARING FOR PRODUCTION OF CONSERVED FOOD “SECOND COURSE FOR LUNCH
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL
POTENTIAL RAW MATERIALS FOR SPECIAL USE VEGETABLE FATTY COMPOSITE MIXTURES
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE
WHEAT SPROUTS JUICE PRODUCTION TECHNOLOGY DEVELOPMENT AND DETERMINATION OF JUICE STORAGE MODES AND TERMS
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
THE STUDY OF PECTIN INFLUENCE ON THE CHANGE IN VISCOSITY AND COLOR OF BEVERAGES WITH NATURAL COLOURANTS DURING STORAGE
PROSPECTS FOR USING AMARANTH AND NATIVE BUCKWHEAT IN DRY GLUTEN-FREE MIXES FOR CHILDREN WITH GLUTEN INTOLERANCE
SELECTION OF OPTIMAL PARAMETERS FOR OBTAINING WHIPPED PRODUCTS FROM EGG WHITES
SELENIUM CONTENT IN SPELT, BUCKWHEAT, AND VEGETABLE PASTA
DEPENDENCE BETWEEN STEROLS SYNTHESIS AND THE METHOD OF BEER YEAST OXYGENATION
MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING
LACTIC ACID BACTERIA OF THE GENUS LACTOBACILLUS IN THE FORMATION OF SOUR ALES FLAVOR PROFILE
PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL
MILK ICE CREAM COMPOSITION AND STRUCTURE IMPROVEMENT
INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION
THE STUDY OF THE MODIFIED FLOCCULANTS PROPERTIES FOR WHEY COMPONENTS ISOLATION
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD
ANALYSIS OF THE WAYS OF ANTICORROSIVE INFLUENCE ON FOOD INDUSTRY EQUIPMENT PROTECTION
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES
PECULIARITIES OF USING STEAM-CONVECTION OVEN FOR PRODUCTION OF BAKERY PRODUCTS
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS
. FULL-SCALE TESTING OF BIOLOGICALLY ACTIVE ADDITIVE “IVLAXINˮ IN PATIENTS WITH ACUTE INFLAMMATORY DISEASES
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT
INVESTIGATION OF THE IMMOBILIZATION OF PROBIOTICS AS A METHOD FOR THEIR PROTECTION AND DELIVERY TO THE HUMAN GASTROINTESTINAL TRACT
ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV)
COMPARATIVE ANALYSIS OF CONCENTRATED TOMATO PRODUCTS ON CAROTENOID CONTENT
SERVQUAL METHOD IN RETAIL SERVICE ASSESSMENT
POTATO ECOLOGICAL QUALITY IN THE BIOLOGIZATION OF HIGH-INTENSITY TECHNOLOGIES OF ITS CULTIVATION AND IRRIGATION
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
THE POSSIBILITIES OF DEBTOR SEGMENTATION ALGORITHMIC MODELING IN THE CONTEXT OF COMMERCIAL LENDING
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
Food Processing: Techniques and Technology
STUDY OF THE EFFECT OF CURING MIXTURE COMPOSITIONS ON OXIDATION OF LIPIDS IN MEAT SYSTEMS
Volume, issue
48 № 1 Published
Authors
Gurinovich Galina , Patrakova Irina , Kudryashov Leonid
DOI
https://doi.org/10.21603/2074-9414-2018-1-31-40
Published
22.03.2018
Food Processing: Techniques and Technology
STRUCTURAL AND MECHANICAL PROPERTIES OF FORCEMEAT SYSTEMS BASED ON HYDROBIONTS AND POULTRY OF MECHANICAL SEPARATION
Volume, issue
48 № 1 Published
Authors
Zhuravleva Svetlana , Boytsova Tatiana , Prokopets Zhanna
DOI
https://doi.org/10.21603/2074-9414-2018-1-41-47
Published
22.03.2018
Food Processing: Techniques and Technology
EFFECT OF DISTILLATION METHODS ON QUALITATIVE CHARACTERISTICS OF DISTILLATES OBTAINED FROM DRIED JERUSALEM ARTICHOKE
Volume, issue
48 № 1 Published
Authors
Krikunova Ludmila , Dubinina Elena
DOI
https://doi.org/10.21603/2074-9414-2018-1-48-56
Published
22.03.2018
Food Processing: Techniques and Technology
JUSTIFICATION OF BIOACTIVATED GRAIN TRITICALE USE IN ALCOHOL PRODUCTION
Volume, issue
48 № 1 Published
Authors
Mirontseva Anna , Tsed Elena , Volkova Svetlana
DOI
https://doi.org/10.21603/2074-9414-2018-1-57-65
Published
22.03.2018
Food Processing: Techniques and Technology
INFLUENCE OF DIFFERENT YEAST RACES ON QUALITY PARAMETERS AND ANTIOXIDANT ACTIVITY OF WINES PRODUCED FROM BLACKCURRANT
Volume, issue
48 № 1 Published
Authors
Panasyuk Alexander , Makarov Sergey
DOI
https://doi.org/10.21603/2074-9414-2018-1-66-73
Published
22.03.2018
Food Processing: Techniques and Technology
PECULIARITIES OF PHYSIOLOGICAL AND BIOLOGICAL CHARACTERISTICS OF BREWER’S YEAST STORED WITH NATURAL MINERALS
Volume, issue
48 № 1 Published
Authors
Permyakova Larisa
DOI
https://doi.org/10.21603/2074-9414-2018-1-74-84
Published
22.03.2018
Food Processing: Techniques and Technology
RESEARCH OF COMPOSITION OF MILK PROTEIN CONCENTRATES
Volume, issue
48 № 1 Published
Authors
Smirnova Irina , Gutov Nikolay , Lukin Andrey
DOI
https://doi.org/10.21603/2074-9414-2018-1-85-90
Published
22.03.2018
Food Processing: Techniques and Technology
DEVELOPMENT OF MAYONNAISE RECIPES CONSIDERING THE MAIN TRENDS IN PRODUCT RANGE IMPROVEMENT
Volume, issue
48 № 1 Published
Authors
Starovoitova Kseniya , Tereshchuk Lyubov
DOI
https://doi.org/10.21603/2074-9414-2018-1-91-98
Published
22.03.2018
Food Processing: Techniques and Technology
AMARANTH GRAIN PROCESSING IN A GRAIN ROLLER MILL
Volume, issue
48 № 1 Published
Authors
Shmalko Natalʼya , Smirnov Stanislav
DOI
https://doi.org/10.21603/2074-9414-2018-1-99-107
Published
22.03.2018
Food Processing: Techniques and Technology
INFLUENCE OF PULSE ELECTRIC FIELD ON OIL-BEARING MATERIAL RHEOLOGY
Volume, issue
48 № 1 Published
Authors
Shorstkii Ivan
DOI
https://doi.org/10.21603/2074-9414-2018-1-108-113
Published
22.03.2018
Food Processing: Techniques and Technology
BREADSTICKS WITH ENHANCED NUTRITIONAL VALUE FOR SALT-FREE NUTRITION
Volume, issue
48 № 1 Published
Authors
Ponomareva Elena , Krivosheev Andrey , Lukina Svetlana , Alekhina Nadezhda , Gabelko Yevgenia , Agapov Boris
DOI
https://doi.org/10.21603/2074-9414-2018-1-114-124
Published
22.03.2018
Food Processing: Techniques and Technology
RECIPES DEVELOPMENT AND QUALITY EVALUATION OF FOOD CONCENTRATE “BUCKWHEAT PORRIDGE” WITH HIGHER NUTRITIONAL AND BIOLOGICAL VALUE
Volume, issue
48 № 1 Published
Authors
Skripko Olga , Statsenko Ekaterina , Pokotilo Olesya
DOI
https://doi.org/10.21603/2074-9414-2018-1-125-131
Published
22.03.2018
Food Processing: Techniques and Technology
DEVELOPMENT OF THE INTEGRATED MANAGEMENT SYSTEM IN FOOD PRODUCTION COMPANY
Volume, issue
48 № 1 Published
Authors
Vayskrobova Evgenia , Baryshnikova Nadezhda , Reznichenko Irina , Pokramovich Lyudmila
DOI
https://doi.org/10.21603/2074-9414-2018-1-132-142
Published
22.03.2018
Food Processing: Techniques and Technology
PROMISING AREAS OF ZEOLITE APPLICATION IN MILK PURIFICATION FROM TOXIC ELEMENTS
Volume, issue
48 № 1 Published
Authors
Kakimov Aitbek , Kakimova Zhaynagul , Smirnova Irina , Zharykbasov Erlan
DOI
https://doi.org/10.21603/2074-9414-2018-1-143-149
Published
22.03.2018
Food Processing: Techniques and Technology
ASSESSMENT OF NITRATES CONTENT IN VEGETABLES GROWN IN SOUTH KAZAKHSTAN REGION (SHYMKENT CITY)
Volume, issue
48 № 1 Published
Authors
Orymbetova Gulbagi , Shambulova Gulnara , Orymbetov Emit , Kasymova Mahabbat , Kobzhasarova Ziba
DOI
https://doi.org/10.21603/2074-9414-2018-1-150-155
Published
22.03.2018
Food Processing: Techniques and Technology
USING FOOD WRAPS BASED ON GELATIN TO PRESERVE FOOD QUALITY
Volume, issue
48 № 1 Published
Authors
Sergazieva Olga , Dolganova Natalya
DOI
https://doi.org/10.21603/2074-9414-2018-1-156-163
Published
22.03.2018
Food Processing: Techniques and Technology
ENANTIOMERIC COMPOSITION OF ESSENTIAL OILS OCIMUM L. COMPONENTS
Volume, issue
48 № 1 Published
Authors
Sachyuka Tatsiana , Kovalenko Natallia , Supichenko Galina , Bosak Viktar
DOI
https://doi.org/10.21603/2074-9414-2018-1-164-171
Published
22.03.2018
Food Processing: Techniques and Technology
MODERN CONDITION AND DEVELOPMENT PROSPECTS FOR AGRICULTURAL CONSUMER COOPERATION IN THE CENTRAL FEDERAL DISTRICT OF THE RUSSIAN FEDERATION
Volume, issue
48 № 1 Published
Authors
Suray Natalya , Dibrova Zhanna , Sagina Oksana , Orlov Boris
DOI
https://doi.org/10.21603/2074-9414-2018-1-172-183
Published
22.03.2018
Food Processing: Techniques and Technology
. EXPERIMENTAL SYNTHETIC APPROACH TO SEGMENT ASSESSMENT OF AGGREGATE CREDIT RISK
Volume, issue
48 № 1 Published
Authors
Chernichenko Svetlana , Kotov Roman , Gilmulina Svetlana
DOI
https://doi.org/10.21603/2074-9414-2018-1-184-189
Published
22.03.2018
Food Processing: Techniques and Technology
THE MAIN DIRECTIONS OF SCIENTIFIC ACTIVITY OF THE «TECHNOLOGY OF MILK AND DAIRY PRODUCTS» DEPARTMENT OF MSUFP
Volume, issue
26 № 3 Published
Authors
Ganina V. , Tikhomirova N. , Komolova G.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
EXPERIMENTAL RESEARCH OF MICROORGANISM CELLS IMMOBILIZATION RESULTING IN BIOPOLYMER GEL
Volume, issue
26 № 3 Published
Authors
Gavrilova N.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
SCIENTIFIC AND METHODOLOGICAL APPROACHES TO FOOD PRODUCT QUALITY MANAGEMENT
Volume, issue
26 № 3 Published
Authors
Dunchenko Nina
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
INTENSIFICATION OF HOMOGENIZATION AND DISPERSION PROCESSES WHEN OBTAINING DRY, MOISTENED AND LIQUID COMPOSITE FOODSTUFFS
Volume, issue
26 № 3 Published
Authors
Ivanets Vitalij , Bakin Igor Alekseevich , Iwaniec Galina
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
USE OF ACTIVATED CARBONS IN WATER PREPARATION AND WATER REMOVAL PROCESSES
Volume, issue
26 № 3 Published
Authors
Krasnova Tamara Andreevna , Belyaeva Oksana , Kirsanov M.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
THE ANALYSIS OF LIVING AND REPRODUCTION PARAMETERS OF MICROORGANISMS
Volume, issue
26 № 3 Published
Authors
Mayorov Alexander
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
INVESTIGATION OF CONSUMER PROPERTIES AND THE DEFINITION OF REGULATED QUALITY INDICATORS OF INSTANT BREAKFASTS THAT ARE BASED ON MILK WHEY AND CHOKEBERRY EXTRACT
Volume, issue
26 № 3 Published
Authors
Maytakov Anatolij
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
Volume, issue
26 № 3 Published
Authors
Ostroumov Lev
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
PROBABILISTIC MODEL OF EVALUATION OF THE OPERATOR FACTORS OF THE HIGH RELIABLE COMPUTER SYSTEMS WITH RESERVE
Volume, issue
26 № 3 Published
Authors
Pavskiy Valeriy Alekseevich , Pavsky K.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
IDENTIFICATION OF ETHANOL OF DIFFERENT ORIGIN FOR IMPROVEMENT OF QUALITY AND SAFETY CONTROL OF LIQUEUR-VODKA PRODUCTS
Volume, issue
26 № 3 Published
Authors
Polyakov V. , Abramova I.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
URGENT PROBLEMS OF MODERN NUTRICIOLOGY: TERMS AND DEFINITIONS, CLASSIFICATION OF FOOD RAW MATERIALS AND FOOD PRODUCTS
Volume, issue
26 № 3 Published
Authors
Poznyakovskiy Valeriy
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS
Volume, issue
26 № 3 Published
Authors
Prosekov Alexander , Babich Olga , Soldatova L.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION
Volume, issue
26 № 3 Published
Authors
Smirnova Irina , Gralevskay I. , Shtrigul Vita Konstantinovna , Smirnov D.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
INFLUENCE OF FE++ ON METABOLISM OF PROPIONATE BACTERIA
Volume, issue
26 № 3 Published
Authors
Khamagaeva Irina
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
SOME PROBLEMS OF EFFECTIVE DAIRY PRODUCTS MANUFACTURE
Volume, issue
26 № 3 Published
Authors
Kharitonov Vladimir , Budrik V.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
APPLICATION OF THE HISTOLOGICAL ANALYSIS FOR INVESTIGATION OF MEAT RAW MATERIALS AND FINISHED PRODUCTS
Volume, issue
26 № 3 Published
Authors
Khvilya Sergey , Pchelkina Viktoriia , Burlakova S.
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
INNOVATIVE TECHNOLOGIES OF PREBIOTIC CONCENTRATES ON THE BASIS OF NANOCLUSTERS OF DAIRY BY-PRODUCTS
Volume, issue
26 № 3 Published
Authors
Khramtsov Andrey , Lodygin Alexey , Evdokimov Ivan , Ryabtseva Svetlana
DOI
https://doi.org/
Published
25.09.2012
Food Processing: Techniques and Technology
MATHEMATICAL MODEL OF WHEY-BASED GRANULATION DISPERSED MIXTURES PROCESS IN DISK-TYPE DEVICES
Volume, issue
50 № 3 Published
Authors
Maytakov Anatolij
DOI
https://doi.org/10.21603/2074-9414-2020-3-383-392
Published
12.10.2020
Food Processing: Techniques and Technology
PHOTOSYNTHETIC PIGMENTS AND PHENOLIC POTENTIAL OF RHODIOLA ROSEA L. FROM PLANT COMMUNITIES OF DIFFERENT ECOLOGY AND GEOGRAPHY
Volume, issue
50 № 3 Published
Authors
Sergeeva Irina , Zaushintsena Alexandra , Bryukhachev Evgeniy
DOI
https://doi.org/10.21603/2074-9414-2020-3-393-403
Published
12.10.2020
Food Processing: Techniques and Technology
BIOCHEMICAL COMPOSITION OF TEA AND ITS CHANGES UNDER DIFFERENT FACTORS
Volume, issue
50 № 3 Published
Authors
Platonova Nataliia , Belous Oksana
DOI
https://doi.org/10.21603/2074-9414-2020-3-404-414
Published
12.10.2020
Food Processing: Techniques and Technology
REDUCING ALLERGENICITY BY BIOCATALYTIC CONVERSION OF WHEY PROTEIN USING ASPERGILLUS ORYX SEASON
Volume, issue
50 № 3 Published
Authors
Podlegaeva Tatiana , Kozlova Oksana , Kriger Olga , Poturaeva Natalia
DOI
https://doi.org/10.21603/2074-9414-2020-3-415-424
Published
12.10.2020
Food Processing: Techniques and Technology
COOLING CARAMEL IN ETHYL ALCOHOL: CONSTRUCTING A MATHEMATICAL MODEL
Volume, issue
50 № 3 Published
Authors
Khvostov Anatoly , Magomedov Gazibeg , Ryazhskikh Victor , Plotnikova Inessa , Zhuravlev Aleksey , Magomedov Magomed
DOI
https://doi.org/10.21603/2074-9414-2020-3-425-438
Published
12.10.2020
Food Processing: Techniques and Technology
SHOCK FREEZING OF BAKERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS AT PUBLIC CATERING ESTABLISHMENTS
Volume, issue
50 № 3 Published
Authors
Roshchyna Alena , Grigorieva Roza Zavdyatovna , Baranets Svetlana , Davydenko Nataliia , Kurakin Mikhail
DOI
https://doi.org/10.21603/2074-9414-2020-3-439-449
Published
12.10.2020
Food Processing: Techniques and Technology
THE EFFECT OF TREHALOSE ON DISPERSION OF ICE CRYSTALS AND CONSISTENCY OF LOW-FAT ICE CREAM
Volume, issue
50 № 3 Published
Authors
Landikhovskaya Anna , Tvorogova Antonina , Kazakova Natalia , Gurskiy Igor
DOI
https://doi.org/10.21603/2074-9414-2020-3-450-459
Published
12.10.2020
Food Processing: Techniques and Technology
IMMOBILIZATION OF OAT BRAN POLYPHENOLS IN COMPLEX COACERVATES OF WHEY PROTEIN AND MALTHODEXTRIN
Volume, issue
50 № 3 Published
Authors
Zyaynitdinov Damir , Ewteew Alexandr , Bannikova Anna
DOI
https://doi.org/10.21603/2074-9414-2020-3-460-469
Published
12.10.2020
Food Processing: Techniques and Technology
EFFECT OF STORAGE METHODS ON VARIOUS SORTS OF SIBERIAN TURNIP (BRASSICA RAPA L.)
Volume, issue
50 № 3 Published
Authors
Stepanova Alla , Davydenko Nataliia , Golub Olga , Stepanova Elena
DOI
https://doi.org/10.21603/2074-9414-2020-3-470-479
Published
12.10.2020
Food Processing: Techniques and Technology
PHYSICOCHEMICAL PROPERTIES AND BIOLOGICAL ACTIVITY OF EXTRACTS OF DRIED BIOMASS OF CALLUS AND SUSPENSION CELLS AND IN VITRO ROOT CULTURES
Volume, issue
50 № 3 Published
Authors
Yang Yong , Asyakina Lyudmila , Babich Olga , Dyshlyuk Lyubov , Sukhikh Stanislav , Popov Alexander , Kostyushina Nina
DOI
https://doi.org/10.21603/2074-9414-2020-3-480-492
Published
12.10.2020
Food Processing: Techniques and Technology
EFFECT OF GRAPE VARIETY, PLACE OF GROWTH, AND PROCESSING TECHNOLOGY ON THE PHYSICAL AND CHEMICAL INDICATORS OF GRAPE POMACE
Volume, issue
50 № 3 Published
Authors
Tikhonova Anastasia , Ageyeva Natalia , Biryukova Svetlana , Globa Ekaterina , Abakumova Alla
DOI
https://doi.org/10.21603/2074-9414-2020-3-493-502
Published
12.10.2020
Food Processing: Techniques and Technology
DIETARY SUPPLEMENTS MARKET RESEARCH
Volume, issue
50 № 3 Published
Authors
Antonova Irina , Vesnina Anna , Shadrin Vladislav
DOI
https://doi.org/10.21603/2074-9414-2020-3-503-514
Published
12.10.2020
Food Processing: Techniques and Technology
REDUCING WATER CONTAMINATION TO ENSURE THE QUALITY AND SAFETY OF FOOD PRODUCTS
Volume, issue
50 № 3 Published
Authors
Ivetich Marco , Gorelkina Alena
DOI
https://doi.org/10.21603/2074-9414-2020-3-515-524
Published
12.10.2020
Food Processing: Techniques and Technology
NEW DETERMINATION METHOD FOR THE RATIO OF THE RELATIVE PROPORTIONS OF Κ-CASEIN ALLELES IN MILK POWDER
Volume, issue
50 № 3 Published
Authors
Gilmanov Khamid , Semipyatniy Vladislav , Bigaeva Alana , Vafin Ramil , Turovskaya Svetlana
DOI
https://doi.org/10.21603/2074-9414-2020-3-525-535
Published
12.10.2020
Food Processing: Techniques and Technology
EFFECT OF BIODEGRADABLE AND POLYPROPYLENE FILM PACKAGING ON THE SAFETY PROFILE OF JELLY MARMALADE
Volume, issue
50 № 3 Published
Authors
Pesterev Mikhail , Rudenko Oxana , Kondrat’ev Nikolay , Bazhenova Alla , Usachev Ivan
DOI
https://doi.org/10.21603/2074-9414-2020-3-536-548
Published
12.10.2020
Food Processing: Techniques and Technology
MODIFIED POROUS STARCH IN DEVELOPMENT OF BIODEGRADABLE COMPOSITE POLYMER MATERIALS
Volume, issue
50 № 3 Published
Authors
Papakhin Aleksandr , Kolpakova Valentina , Borodina Zinaida , Sardzhveladze Aslan , Vasiliev Ilya
DOI
https://doi.org/10.21603/2074-9414-2020-3-549-558
Published
12.10.2020
Food Processing: Techniques and Technology
UNIFIED STANDARDS OF THE EURASIAN ECONOMIC UNION FOR FRUIT AND VEGETABLE PRODUCTS AS A MEANS OF INTEGRATED TRADE IN THE GLOBAL ECONOMIC ENVIRONMENT
Volume, issue
50 № 3 Published
Authors
Moskovenko Nadezhda , Tikhonov Sergey , Tikhonova Nataliya , Muratov Askar
DOI
https://doi.org/10.21603/2074-9414-2020-3-559-574
Published
12.10.2020
Food Processing: Techniques and Technology
EFFECTIVENESS OF LACTATE-CONTAINING PROCESSING AIDS APPLICATION IN VEGETABLE TREATMENT
Volume, issue
48 № 2 Published
Authors
Eveleva Vera , Cherpalova Tatyana , Shipovskaya Elena
DOI
https://doi.org/10.21603/2074-9414-2018-2-28-35
Published
27.06.2018
Food Processing: Techniques and Technology
RABBIT DIETARY SUPPLEMENTATION WITH ECHINACEA PURPUREA L.: THE QUALITY PROFILE OF RABBIT MEAT
Volume, issue
50 № 2 Published
Authors
Voroshilin Roman , Kurbanova Marina , Rassolov Sergey , Ul'rih Elena
DOI
https://doi.org/10.21603/2074-9414-2020-2-185-193
Published
27.06.2020
Food Processing: Techniques and Technology
DEVELOPMENT OF FOOD CONCENTRATE – SEMI-FINISHED PRODUCT WITH AMARANTH FLOUR FOR GLUTEN-FREE CUPCAKES
Volume, issue
48 № 2 Published
Authors
Egorova Elena , Reznichenko Irina
DOI
https://doi.org/10.21603/2074-9414-2018-2-36-45
Published
27.06.2018
Food Processing: Techniques and Technology
TOKOPHEROLS IN OKARA (SOY PULP): HIGHLY EFFICIENT LIQUID CHROMATOGRAPHY
Volume, issue
50 № 2 Published
Authors
Petrova Svetlana , Maksimova Irina
DOI
https://doi.org/10.21603/2074-9414-2020-2-194-203
Published
27.06.2020
Food Processing: Techniques and Technology
WHEAT GRAIN PREPARING FOR PRODUCTION OF CONSERVED FOOD “SECOND COURSE FOR LUNCH
Volume, issue
48 № 2 Published
Authors
Zenkova Maria , Babich Daria
DOI
https://doi.org/10.21603/2074-9414-2018-2-46-53
Published
27.06.2018
Food Processing: Techniques and Technology
COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL
Volume, issue
50 № 2 Published
Authors
Reznichenko Irina , Renzyaeva Tamara , Renzyaev A.
DOI
https://doi.org/10.21603/2074-9414-2020-2-204-211
Published
27.06.2020
Food Processing: Techniques and Technology
POTENTIAL RAW MATERIALS FOR SPECIAL USE VEGETABLE FATTY COMPOSITE MIXTURES
Volume, issue
48 № 2 Published
Authors
Isabayev Ismail , Atamuratova Tamara
DOI
https://doi.org/10.21603/2074-9414-2018-2-54-63
Published
27.06.2018
Food Processing: Techniques and Technology
ADVANCED PRODUCTION TECHNOLOGY OF FLOUR-BASED FOODS WITH CHLORELLA CONCENTRATE
Volume, issue
50 № 2 Published
Authors
Bochkareva Zenfira , Volshenkova Ekaterina
DOI
https://doi.org/10.21603/2074-9414-2020-2-212-221
Published
27.06.2020
Food Processing: Techniques and Technology
WHEAT SPROUTS JUICE PRODUCTION TECHNOLOGY DEVELOPMENT AND DETERMINATION OF JUICE STORAGE MODES AND TERMS
Volume, issue
48 № 2 Published
Authors
Kazina Valentina , Safronova Tatiana , Ermosh Larisa
DOI
https://doi.org/10.21603/2074-9414-2018-2-64-72
Published
27.06.2018
Food Processing: Techniques and Technology
TECHNOLOGICAL COMPOSITION ANALYSIS OF THE RABBITFISH (CHIMAERA MONSTROSA) IN THE NORTH ATLANTIC
Volume, issue
50 № 2 Published
Authors
Mukhortova Anna , Uzbekova Olga , Lyzhov Ivan
DOI
https://doi.org/10.21603/2074-9414-2020-2-222-231
Published
27.06.2020
Food Processing: Techniques and Technology
THE STUDY OF PECTIN INFLUENCE ON THE CHANGE IN VISCOSITY AND COLOR OF BEVERAGES WITH NATURAL COLOURANTS DURING STORAGE
Volume, issue
48 № 2 Published
Authors
Kukin Mikhail
DOI
https://doi.org/10.21603/2074-9414-2018-2-73-81
Published
27.06.2018
Food Processing: Techniques and Technology
PROSPECTS FOR USING AMARANTH AND NATIVE BUCKWHEAT IN DRY GLUTEN-FREE MIXES FOR CHILDREN WITH GLUTEN INTOLERANCE
Volume, issue
50 № 2 Published
Authors
Urubkov Sergey , Khovanskaya Svetlana , Smirnov Stanislav
DOI
https://doi.org/10.21603/2074-9414-2020-2-232-241
Published
27.06.2020
Food Processing: Techniques and Technology
SELECTION OF OPTIMAL PARAMETERS FOR OBTAINING WHIPPED PRODUCTS FROM EGG WHITES
Volume, issue
48 № 2 Published
Authors
Magomedov Gazibeg , Lobosova Larisa , Rozhkov Sergey , Selina Natalia
DOI
https://doi.org/10.21603/2074-9414-2018-2-82-88
Published
27.06.2018
Food Processing: Techniques and Technology
SELENIUM CONTENT IN SPELT, BUCKWHEAT, AND VEGETABLE PASTA
Volume, issue
50 № 2 Published
Authors
Fazullina Oliya , Ponomareva Svetlana , Smirnov Stanislav , Semyonova Lyudmila
DOI
https://doi.org/10.21603/2074-9414-2020-2-242-251
Published
27.06.2020
Food Processing: Techniques and Technology
DEPENDENCE BETWEEN STEROLS SYNTHESIS AND THE METHOD OF BEER YEAST OXYGENATION
Volume, issue
48 № 2 Published
Authors
Permyakova Larisa
DOI
https://doi.org/10.21603/2074-9414-2018-2-89-99
Published
27.06.2018
Food Processing: Techniques and Technology
MODELING OF MOISTURE CRYSTALLIZATION OF BACTERIAL STARTER CULTURES DURING FREEZING
Volume, issue
50 № 2 Published
Authors
Korotkaya Elena , Korotkiy Igor , Vasil'ev Kirill I , Ostroumov Lev
DOI
https://doi.org/10.21603/2074-9414-2020-2-252-260
Published
27.06.2020
Food Processing: Techniques and Technology
LACTIC ACID BACTERIA OF THE GENUS LACTOBACILLUS IN THE FORMATION OF SOUR ALES FLAVOR PROFILE
Volume, issue
48 № 2 Published
Authors
Ponomareva Olga , Borisova Ekaterina , Prokhorchik Igor
DOI
https://doi.org/10.21603/2074-9414-2018-2-100-108
Published
27.06.2018
Food Processing: Techniques and Technology
PLANT- AND WHEY-BASED SUSTAINABLE TECHNOLOGY: DEVELOPMENT POTENTIAL
Volume, issue
50 № 2 Published
Authors
Maytakov Anatolij , Sarafanov Aleksandr
DOI
https://doi.org/10.21603/2074-9414-2020-2-261-272
Published
27.06.2020
Food Processing: Techniques and Technology
MILK ICE CREAM COMPOSITION AND STRUCTURE IMPROVEMENT
Volume, issue
48 № 2 Published
Authors
Tvorogova Antonina , Shobanova Tatyana , Landikhovskaya Anna , Zakirova Rumiya
DOI
https://doi.org/10.21603/2074-9414-2018-2-109-116
Published
27.06.2018
Food Processing: Techniques and Technology
INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION
Volume, issue
50 № 2 Published
Authors
Popov Anatoliy , Plotnikov Konstantin , Ivanov Pavel , Donya Denis , Pachkin Sergei , Plotnikova Irina
DOI
https://doi.org/10.21603/2074-9414-2020-2-273-281
Published
27.06.2020
Food Processing: Techniques and Technology
THE STUDY OF THE MODIFIED FLOCCULANTS PROPERTIES FOR WHEY COMPONENTS ISOLATION
Volume, issue
48 № 2 Published
Authors
Ulrikh Elena
DOI
https://doi.org/10.21603/2074-9414-2018-2-117-128
Published
27.06.2018
Food Processing: Techniques and Technology
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD
Volume, issue
50 № 2 Published
Authors
Misteneva Svetlana , Savenkova Tatyana , Demchenko Elena , Shcherbakova Natalia , Gerasimov Timofey
DOI
https://doi.org/10.21603/2074-9414-2020-2-282-295
Published
27.06.2020
Food Processing: Techniques and Technology
ANALYSIS OF THE WAYS OF ANTICORROSIVE INFLUENCE ON FOOD INDUSTRY EQUIPMENT PROTECTION
Volume, issue
48 № 2 Published
Authors
Almagambetova Saule
DOI
https://doi.org/10.21603/2074-9414-2018-2-129-135
Published
27.06.2018
Food Processing: Techniques and Technology
PROSPECTS FOR INCREASING THE VITAMIN VALUE OF FOOD CONCENTRATES: BOUILLON CUBES
Volume, issue
50 № 2 Published
Authors
DOI
https://doi.org/10.21603/2074-9414-2020-2-296-305
Published
27.06.2020
Food Processing: Techniques and Technology
PECULIARITIES OF USING STEAM-CONVECTION OVEN FOR PRODUCTION OF BAKERY PRODUCTS
Volume, issue
48 № 2 Published
Authors
Markova Yuliya , Markov Aleksandr , Romanov Aleksandr
DOI
https://doi.org/10.21603/2074-9414-2018-2-136-142
Published
27.06.2018
Food Processing: Techniques and Technology
ANTI-DIABETIC ACTIVITY OF WHEY PROTEINS
Volume, issue
50 № 2 Published
Authors
Agarkova E. , Ryazantseva Ksenia A , Kruchinin Alexandr
DOI
https://doi.org/10.21603/2074-9414-2020-2-306-318
Published
27.06.2020
Food Processing: Techniques and Technology
. FULL-SCALE TESTING OF BIOLOGICALLY ACTIVE ADDITIVE “IVLAXINˮ IN PATIENTS WITH ACUTE INFLAMMATORY DISEASES
Volume, issue
48 № 2 Published
Authors
Lobach Evgeniya , Vekovtsev Andrey , Nikityuk Dmitriy , Poznyakovskiy Valeriy
DOI
https://doi.org/10.21603/2074-9414-2018-2-143-150
Published
27.06.2018
Food Processing: Techniques and Technology
EFFECT OF VARIOUS BARLEY STEEPING CONDITIONS ON THE CONTENT OF ALBUMINOUS SUBSTANCES IN THE MALT
Volume, issue
50 № 2 Published
Authors
Rostovskaya Marina , Boyarova Margarita , Klykov Alexey
DOI
https://doi.org/10.21603/2074-9414-2020-2-319-328
Published
27.06.2020
Food Processing: Techniques and Technology
INVESTIGATION OF THE IMMOBILIZATION OF PROBIOTICS AS A METHOD FOR THEIR PROTECTION AND DELIVERY TO THE HUMAN GASTROINTESTINAL TRACT
Volume, issue
48 № 2 Published
Authors
Gavrilova Natalya , Chernopolskaya Natalia , Bannikova Anna , Evdokimov Ivan , Shramko Maria
DOI
https://doi.org/10.21603/2074-9414-2018-2-151-161
Published
27.06.2018
Food Processing: Techniques and Technology
ANTIMICROBIAL ACTIVITY OF MONONUCLEAR AND BIONUCLEAR NITRITE COMPLEXES OF PLATINUM (II) AND PLATINUM (IV)
Volume, issue
50 № 2 Published
Authors
Salishcheva Olesya Vladimirovna , Prosekov Alexander , Dolganyuk Vyacheslav
DOI
https://doi.org/10.21603/2074-9414-2020-2-329-342
Published
27.06.2020
Food Processing: Techniques and Technology
COMPARATIVE ANALYSIS OF CONCENTRATED TOMATO PRODUCTS ON CAROTENOID CONTENT
Volume, issue
48 № 2 Published
Authors
Belokurova Elena , Pankina Ilona
DOI
https://doi.org/10.21603/2074-9414-2018-2-162-169
Published
27.06.2018
Food Processing: Techniques and Technology
SERVQUAL METHOD IN RETAIL SERVICE ASSESSMENT
Volume, issue
50 № 2 Published
Authors
Gryaznova N. , Konovalova Olga , Pleshkova Nataliya
DOI
https://doi.org/10.21603/2074-9414-2020-2-343-350
Published
27.06.2020
Food Processing: Techniques and Technology
POTATO ECOLOGICAL QUALITY IN THE BIOLOGIZATION OF HIGH-INTENSITY TECHNOLOGIES OF ITS CULTIVATION AND IRRIGATION
Volume, issue
48 № 2 Published
Authors
Butov Alexey , Mandrova Anna
DOI
https://doi.org/10.21603/2074-9414-2018-2-170-177
Published
27.06.2018
Food Processing: Techniques and Technology
NEW TECHNOLOGY FOR FUNCTIONAL DESSERT PRODUCTION BASED ON SOY AND PUMPKIN
Volume, issue
50 № 2 Published
Authors
Statsenko Ekaterina , Litvinenko Oksana , Korneva Nadezhda , Shtarberg Mikhail , Borodin Eugene
DOI
https://doi.org/10.21603/2074-9414-2020-2-351-360
Published
27.06.2020
Food Processing: Techniques and Technology
THE POSSIBILITIES OF DEBTOR SEGMENTATION ALGORITHMIC MODELING IN THE CONTEXT OF COMMERCIAL LENDING
Volume, issue
48 № 2 Published
Authors
Chernichenko Svetlana , Kotov Roman
DOI
https://doi.org/10.21603/2074-9414-2018-2-178-192
Published
27.06.2018
Food Processing: Techniques and Technology
FOOD PROCESSING FROM MECHANICALLY DEBONED MINCED COD
Volume, issue
50 № 2 Published
Authors
Gorbatovskiy Andrey , Rakityanskaya Irina , Kaledina Marina
DOI
https://doi.org/10.21603/2074-9414-2020-2-361-371
Published
27.06.2020
Food Processing: Techniques and Technology
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
Volume, issue
50 № 2 Published
Authors
Mizanbekova Salima , Bogomolova Irina , Shatohina Nataliya
DOI
https://doi.org/10.21603/2074-9414-2020-2-372-382
Published
27.06.2020
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