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| Issue |
Title |
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| Vol 18, No 4 (2022) |
Rationale for choosing optimal yeast races for the production of sparkling cider |
Abstract
PDF (Rus)
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I. E. Boyko, O. V. Marinenko, S. A. Gisheva, K. R. Siyukhov |
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| Vol 18, No 4 (2022) |
Glycolipids as a promising ingredient in food and pharmaceutical technologies |
Abstract
PDF (Rus)
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E. O. Gerasimenko, M. V. Slobodyanik, S. A. Sonin, P. О. Popkova |
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| Vol 18, No 4 (2022) |
Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines |
Abstract
PDF (Rus)
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L. V. Gnetko, M. M. Udychak, M. M. Kobleva, B. B. Siyukhova |
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| Vol 18, No 4 (2022) |
Detecting olive oil counterfeiting by dilution with rapse and sunflower oils according to the triacyl glyceride profile using the method of gas chromatography |
Abstract
PDF (Rus)
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D. D. Zhdanov, E. A. Butina, I. A. Dubrovskaya, S. A. Ilyinova, A. Y. Shazzo |
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| Vol 18, No 4 (2022) |
Analytical quality control of wines and wine materials |
Abstract
PDF (Rus)
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N. T. Siyukhova, Z. T. Tazova, L. V. Lunina, Z. N. Blyagoz |
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| Vol 18, No 4 (2022) |
The possibility of using frozen table grapes in the production of functional food products |
Abstract
PDF (Rus)
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A. V. Tarasenko, L. Y. Rodionova |
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| Vol 18, No 4 (2022) |
Application of oat flour in rye-wheat bread production technologies |
Abstract
PDF (Rus)
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Zh. M. Kunasheva, M. H. Kodzokova |
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| Vol 18, No 4 (2022) |
Adaptation of the method for identification and quantification of sinigrin in mustard seeds |
Abstract
PDF (Rus)
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N. V. Alpatova, M. I. Eletskaya, G. G. Rusakova, D. V. Parakhnevich |
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| Vol 18, No 3 (2022) |
MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING |
Abstract
PDF (Rus)
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N. T. Shamkova, M. Y. Tamova, A. A. Varivoda, N. S. Shelest |
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| Vol 18, No 3 (2022) |
CRITERIA FOR TOBACCO IDENTIFICATION FOR HOOKAH AND NON-TOBACCO MIXTURE FOR HEATING |
Abstract
PDF (Rus)
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M. V. Shkidyuk, S. V. Gvozdetskaya, O. K. Bedritskaya, G. P. Shuraeva |
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| Vol 18, No 3 (2022) |
SELECTION OF PROBIOTIC STARTER CULTURES FOR THE PRODUCTION OF FERMENTED ICE CREAM WITH PRESCRIBED FUNCTIONAL PROPERTIES |
Abstract
PDF (Rus)
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M. A. Gasheva |
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| Vol 18, No 3 (2022) |
THE EFFECT OF SULFITATION TREATMENT OF BEET-SUGAR PRODUCTION SEMI-PRODUCTS ON THE PROCESS OF INTENSIVELY COLORED HIGH MOLECULAR COMPOUNDS INHIBITION |
Abstract
PDF (Rus)
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N. M. Daisheva, V. O. Gorodetsky, S. O. Semenikhin, M. M. Usmanov |
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| Vol 18, No 3 (2022) |
THE EFFECT OF DOUGH PREPARATION METHODS USING BEET JUICE ON THE QUALITY INDICATORS OF WHITE FLOUR BREAD |
Abstract
PDF (Rus)
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S. N. Yedygova, Z. N. Khatko, Z. R. Jolov |
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| Vol 18, No 3 (2022) |
ASSESSMENT OF ADVANTAGES OF USING A DIFFUSION PULSATING APPARATUS FOR RECONSTRUCTION OF THE DIFFUSION SECTION OF A SUGAR FACTORY |
Abstract
PDF (Rus)
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D. P. Iovlev, M. I. Farakhov, R. R. Akberov, I. R. Stekolshchikov, A. V. Akhmerov, A. A. Sinyavin |
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| Vol 18, No 3 (2022) |
ANALYTICAL REVIEW OF THE METHODS FOR DETERMINING WATER ACTIVITY IN NON-SMOKING TOBACCO AND NON-SMOKING NICOTINE-CONTAINING ORAL PRODUCTS |
Abstract
PDF (Rus)
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N. A. Pankov |
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| Vol 18, No 3 (2022) |
RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN |
Abstract
PDF (Rus)
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A. M. Patieva, S. V. Patieva, A. V. Zykova, T. P. Patieva |
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| Vol 18, No 3 (2022) |
THE EFFECT OF MECHANOACTIVATION AND MICROWAVE EFFECTS ON THE SURFACE PROPERTIES OF WATER AND AQUEOUS SOLUTIONS |
Abstract
PDF (Rus)
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S. D. Rudnev, A. I. Krikun, V. V. Feoktistova, V. V. Ivanov, M. V. Sumenkov |
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| Vol 18, No 3 (2022) |
STUDY OF ORGANOLEPTIC AND PHYSICAL AND CHEMICAL CHARACTERISTICS OF PRODUCTS FROM SMOKING ROLLING TOBACCO |
Abstract
PDF (Rus)
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E. Y. Smirnova, E. V. Gnuchikh, D. D. Kirillov, A. A. Slavyansky |
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| Vol 18, No 3 (2022) |
LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION |
Abstract
PDF (Rus)
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Mohammed El Amine Khelef, Y. V. Golubtsova, S. A. Ivanova |
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| Vol 18, No 2 (2022) |
Regional cuisine as a catering concept that increases the tourist flow to the Russian regions |
Abstract
PDF (Rus)
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T. A. Dzhum, S. K. Kuizheva, M. Yu. Tamova |
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| Vol 18, No 2 (2022) |
The current state and prospects for the development of food production and food additives in the Russian Federation |
Abstract
PDF (Rus)
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E. A. Egorov, S. K. Kuizheva, E. V. Lisovaya, E. P. Viktorova |
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| Vol 18, No 2 (2022) |
The effect of spelt flour on the quality of puff pastry |
Abstract
PDF (Rus)
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E. N. Efremova, E. S. Taranova, E. A. Zenina, E. A. Kuznetsova, I. A. Shagay |
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| Vol 18, No 2 (2022) |
Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions |
Abstract
PDF (Rus)
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E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhane |
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| Vol 18, No 2 (2022) |
Analytical review of methods for the determination of nitrogen oxides in tobacco and nicotine containing products |
Abstract
PDF (Rus)
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A. Yu. Lushnikova |
| |
| Vol 18, No 2 (2022) |
The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products |
Abstract
PDF (Eng)
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N. N. Filonova, E. A. Marinina, M. K. Sadygova, A. V. Kondrashova |
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| Vol 18, No 2 (2022) |
Identification of influential patterns of sulfitation treatment of sugar production thick juice and remelt on the beet sugar quality |
Abstract
PDF (Rus)
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V. O. Gorodetsky, S. O. Semenikhin, N. M. Daisheva, N. I. Kotlyarevskaya |
| |
| Vol 18, No 2 (2022) |
Influence of cutting through the middle vein of tobacco leaves on the technological properties of raw materials of the Virginia 202 variety of various drying methods |
Abstract
PDF (Rus)
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N. N. Vinevskaya, E. E. Ulyanchenko, R. N. Bukatkin |
| |
| Vol 18, No 2 (2022) |
Characteristics of the existing methods for the production of carotenoids from vegetable raw materials and secondary resources of its processing |
Abstract
PDF (Rus)
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A. D. Achmiz, E. V. Lisovaya, A. V. Sverdlichenko, E. P. Viktorova |
| |
| Vol 18, No 1 (2022) |
Modernization of operating chicory factories using continuous pulsating extractors |
Abstract
PDF (Rus)
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D. P. Iovlev, M. I. Farakhov, R. R. Akberov, I. R. Stekolshchikov, A. V. Akhmerov |
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| Vol 18, No 1 (2022) |
Development of formulation and technology for the production of functional drinks using of cranberry fruits |
Abstract
PDF (Rus)
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S. O. Nekrasova, V. V. Stepanchuk |
| |
| Vol 18, No 1 (2022) |
Assessment of the nutritional value and environmental safety of mare’s milk and kumis |
Abstract
PDF (Rus)
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M. M. Saukenova, B. M. Nurgalieva, G. E. Rysmukhambetova, M. V. Zabelina |
| |
| Vol 18, No 1 (2022) |
Prospects for the use of natural color in sausage products |
Abstract
PDF (Rus)
|
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A. D. Strelchenko |
| |
| Vol 18, No 1 (2022) |
Bioconversion of plant wastes into feed and nutritional yeast preparations |
Abstract
PDF (Rus)
|
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I. A. Fomenko, G. M. Kerimova |
| |
| Vol 18, No 1 (2022) |
Development of an exemplary 10-day school menu in accordance with the requirements of Sanpin 2.3/2.4.3590-20 |
Abstract
PDF (Rus)
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Z. N. Khatko, T. A. Belyavtseva, S. K. Kudainetova, M. A. Tamakhina |
| |
| Vol 18, No 1 (2022) |
Prospects for the production of culinary products from turkey meat (a review) |
Abstract
PDF (Rus)
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Z. N. Khatko, A. S. Shirokova |
| |
| Vol 18, No 1 (2022) |
Development and quality assessment of a functional dairy and vegetable product |
Abstract
PDF (Rus)
|
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K. R. Babukchadiya, A. O. Ermolaev, V. S. Podtoptanny |
| |
| Vol 18, No 1 (2022) |
Development of the formulation and technology for functional jelly using mulberry syrup |
Abstract
PDF (Rus)
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A. I. Blyagoz, M. V. Vlasenko |
| |
| Vol 18, No 1 (2022) |
Algorithm for the development of enriched bakery products using food additives |
Abstract
PDF (Rus)
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E. P. Viktorova, T. A. Shakhrai, E. V. Lisovaya, N. N. Kornen |
| |
| Vol 17, No 6 (2021) |
Modeling of the fat base of cosmetic creams |
Abstract
PDF (Rus)
|
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E. Yu. Bogodist-Timofeeva, E. S. Nozhko, T. V. Kalinovskaya |
| |
| Vol 17, No 6 (2021) |
Selection of the main components and study of their influence on the quality indicators of raw smoked sausages |
Abstract
PDF (Rus)
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M. A. Gasheva |
| |
| Vol 17, No 6 (2021) |
Investigation of the chemical composition of cell cultures of DIOSCOREA CAUCASICA in connection with the production of BAS sources with cardioprotective potential |
Abstract
PDF (Rus)
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A. I. Loseva, V. I. Minina, A. V. Pozdnyakova, E. V. Ostapova |
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| Vol 17, No 6 (2021) |
Qualitative characteristics of thin-cut smoking tobacco and the chemical composition of the smoke of products made from it |
Abstract
PDF (Rus)
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E. Yu. Smirnova, E. V. Gnuchikh |
| |
| Vol 17, No 5 (2021) |
Dispersion of watermelon rinds as secondary raw materials in technologies of pectin-containing extracts and film structures |
Abstract
PDF (Rus)
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G. S. Meshcheryakova, A. H.-H. Nugmanov, I. Yu. Aleksanian, Yu. A. Maksimenko, E. V. Sokolova |
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| Vol 17, No 5 (2021) |
Studying the possibility of using non-traditional vegetable raw materials of the Republic of Adygea in the production of functional antioxidant products |
Abstract
PDF (Rus)
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A. A. Skhalyakhov, Kh. R. Siyukhov, Z. T. Tazova, L. V. Lunina |
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| Vol 17, No 5 (2021) |
Development of the technology of «Mozzarella» goat cheese with specified functional properties |
Abstract
PDF (Rus)
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Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova |
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| Vol 17, No 5 (2021) |
Development of enriced butter |
Abstract
PDF (Rus)
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N. S. Bezverkhaya, O. A. Ogneva |
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| Vol 17, No 5 (2021) |
The effect of the fraction of used tobacco raw materials on the quality of shisha tobacco |
Abstract
PDF (Rus)
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N. N. Bubnova, E. A. Bubnov, S. V. Gvozdetskaya |
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| Vol 17, No 4 (2021) |
Effect of biocorrective supplements on functional and technological properties of complex food systems |
Abstract
PDF (Rus)
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T. V. Alexeeva, E. S. Popov, L. A. Albycheva, Yu. O. Kalgina |
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| Vol 17, No 4 (2021) |
Research of the compliance of the actual consumption of food products by the school pupils with the recommended consumption rates |
Abstract
PDF (Rus)
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E. P. Victorova, E. V. Lisovaya, A. V. Sverdlichenko, D. A. Vorotyntsev, D. R. Bardizh |
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| Vol 17, No 4 (2021) |
Influence of enzymative catalysis on technological parameters of apple juice production |
Abstract
PDF (Rus)
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L. V. Gnetko, L. P. Nerovnykh, M. M. Udychak, B. B. Siyukhova, M. M. Kobleva |
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| Vol 17, No 4 (2021) |
Simulation of the properties of a frying composition based on ostrich oil and СО2-marjoram extract |
Abstract
PDF (Rus)
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M. V. Gorbacheva, V. E. Tarasov, I. M. Chebanov |
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| Vol 17, No 4 (2021) |
Improvement of the liquid-jet sulfitators construction to increase the efficiency of sulfitation treatment of sugar production liquids |
Abstract
PDF (Rus)
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V. O. Gorodetsky, S. O. Semenikhin, N. I. Kotlyarevskaya, M. M. Usmanov |
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| Vol 17, No 4 (2021) |
Babukhadiya K.R., Reshetnik E.I. Functional cottage cheese product enriched with non-traditional vegetable components |
Abstract
PDF (Rus)
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A. O. Ermolaev, K. R. Babukhadiya, E. I. Reshetnik |
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| Vol 17, No 4 (2021) |
Investigation of the process of obtaining extracts from vegetable raw materials and their use in cheese production |
Abstract
PDF (Rus)
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E. P. Suchkova, R. Hussaineh |
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| Vol 17, No 3 (2021) |
A specialized meat product enriched with microelements |
Abstract
PDF (Rus)
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N. Y. Sarbatova, E. P. Lisovitskaya |
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| Vol 17, No 3 (2021) |
Study of a process of obtaining of protein preparation from sunflower seeds for application in food industry |
Abstract
PDF (Rus)
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L. O. Shaginova, I. V. Krylova, T. F. Demianenko, M. L. Domoroshchenkova |
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| Vol 17, No 3 (2021) |
Main trends of functional bakery products market development |
Abstract
PDF (Rus)
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T. A. Shakhray, O. V. Vorobyova, E. P. Victorova |
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| Vol 17, No 3 (2021) |
Formulating functional drinks using natural colors |
Abstract
PDF (Eng)
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T. V. Yakovleva, S. M. Gorlov, T. V. Pershakova, A. O. Rybnikova |
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| Vol 17, No 3 (2021) |
Rationale for the post-harvest processing of leaf mass of agricultural crops using microwave radiation |
Abstract
PDF (Rus)
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L. P. Pestova, E. I. Vinevsky, A. V. Chernov |
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| Vol 17, No 3 (2021) |
Simulation of synbiotic ice cream fermentation process |
Abstract
PDF (Rus)
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M. A. Vavilova |
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| Vol 17, No 2 (2021) |
Obtaining dry protein concentrates from secondary gelatin products |
Abstract
PDF (Rus)
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R. A. Voroshilin, A. Yu. Prosekov, M. G. Kurbanova |
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| Vol 17, No 2 (2021) |
Identification characteristics of non-smoking tobacco products |
Abstract
PDF (Rus)
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S. V. Kalashnikov, M. V. Shkidyuk |
| |
| Vol 17, No 2 (2021) |
Drinks based on milk whey using fruit syrup from wild plants |
Abstract
PDF (Rus)
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T. B. Kolotiy, Z. S. Kovalenko |
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| Vol 17, No 2 (2021) |
Secondary resources of tomato processing as a valuable raw material for obtaining food ingredients |
Abstract
PDF (Rus)
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E. V. Lisovaya, E. P. Victorova, A. V. Sverdlichenko, N. N. Kornen |
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| Vol 17, No 2 (2021) |
Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology |
Abstract
PDF (Rus)
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F. N. Meretukova, N. V. Abregova |
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| Vol 17, No 2 (2021) |
Modern research on the extraction of biologically active substances from plant raw materials using enzymes |
Abstract
PDF (Rus)
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A. A. Fabritskaya, S. O. Semenikhin, V. O. Gorodetsky, N. I. Kotlyarevskaya, E. P. Victorova |
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| Vol 17, No 2 (2021) |
Development of white and red low-calorie functional purpose sauces using vegetable powders |
Abstract
PDF (Rus)
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Z. N. Khatko, M. A. Tamakhina |
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| Vol 17, No 2 (2021) |
Investigation of qualitative indicators of non-tobacco nicotine-containing shisha mixtures: consumer characteristics and nicotine content |
Abstract
PDF (Rus)
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M. V. Shkidyuk, S. V. Gvozdetskaya |
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| Vol 17, No 1 (2021) |
Functional food products: the relationship between the theory, the production and a consumer |
Abstract
PDF (Rus)
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A. V. Borisova, M. V. Shayarova, N. Yu. Shishkina |
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| Vol 17, No 1 (2021) |
Study of nicotine content in the aerosols of ENDS of various designs |
Abstract
PDF (Rus)
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T. A. Zaitseva, T. A. Perezhogina, S. N. Medvedeva, L. V. Kokorina |
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| Vol 17, No 1 (2021) |
Research of aerosol gas phase of electronic nicotine delivery systems of different types |
Abstract
PDF (Rus)
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S. N. Medvedeva, T. A. Perezhogina, I. M. Eremina, D. K. Glukhov |
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| Vol 17, No 1 (2021) |
Development of recipes and technologies for producing functional desserts using sea buckthorn fruits |
Abstract
PDF (Rus)
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S. O. Nekrasova, A. V. Komarov |
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| Vol 17, No 1 (2021) |
Development of recipes for combined products with functional properties |
Abstract
PDF (Rus)
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O. A. Ogneva, N. S. Bezverkhaya |
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| Vol 17, No 1 (2021) |
Prospects for optimizing the drying process of Virginia 202 tobacco leaves |
Abstract
PDF (Rus)
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E. Е. Ulyanchenko, N. N. Vinevskaya |
| |
| Vol 17, No 1 (2021) |
Development of whey milk drink |
Abstract
PDF (Rus)
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N. S. Bezverkhaya, О. A. Ogneva |
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| Vol 16, No 6 (2020) |
Selection of raw materials and main components for production of sour milk drink from goat’s milk |
Abstract
PDF (Rus)
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M. A. Gasheva |
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| Vol 16, No 6 (2020) |
Computer model and complete set of a functional non-alcoholic beverage production line |
Abstract
PDF (Rus)
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L. V. Gnetko, M. M. Udychak, B. B. Siyukhova, S. A. Gisheva |
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| Vol 16, No 6 (2020) |
Physical and chemical indicators of raw spent grain |
Abstract
PDF (Rus)
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A. S. Danilchenko, K. R. Siyukhov, T. G. Korotkova, V. N. Khachaturov |
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| Vol 16, No 6 (2020) |
Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators |
Abstract
PDF (Rus)
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A. A. Skhalyakhov, K. R. Siyukhov, Z. T. Tazova, N. T. Siyukhova |
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| Vol 16, No 5 (2020) |
Optimization of tobacco seed cleaning modes |
Abstract
PDF (Rus)
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E. A. Bubnov, D. V. Don |
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| Vol 16, No 5 (2020) |
The use of elder marc in the food industry |
Abstract
PDF (Rus)
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L. Ch. Burak |
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| Vol 16, No 5 (2020) |
Methods for obtaining liposomal systems to be used in the food industry |
Abstract
PDF (Rus)
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E. V. Lisovaya, V. V. Lisovoy, E. P. Victorova |
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| Vol 16, No 5 (2020) |
Solutions of the HACCP issues in live kvass production |
Abstract
PDF (Rus)
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Kh. R. Siyukhov, O. V. Marinenko, I. E. Boyko, D. P. Victorova |
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| Vol 16, No 5 (2020) |
Development of a university healthy diet system: high student cuisine |
Abstract
PDF (Rus)
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Z. N. Khatko, G. V. Karamushko, T. B. Kolotiy, L. V. Lyubimova |
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| No 3 (2020) |
SOYA LECITHINS QUALITY CONTROL USING THE NMR PULSE METHOD |
Abstract
PDF (Rus)
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E. V. Lisovaya, M. R. Zhane, O. S. Agafonov, E. P. Victorova |
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| No 3 (2020) |
INVESTIGATION OF THE ACTIVITY OF ANTIBACTERIAL COMPOSITIONS AGAINST PROTEUS BACTERIA |
Abstract
PDF (Rus)
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L. V. Lyubimova |
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| No 3 (2020) |
A COMPARATIVE EVALUATION OF THE STABILITY OF APPLE ACID COMPLEXES AND SOYA OIL PHOSPHOLIPIDS WITH IRON AND COPPER IONS |
Abstract
PDF (Rus)
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L. A. Marchenko, E. V. Lisovaya, T. N. Bokovikova, E. P. Victorova |
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| No 3 (2020) |
COMPARATIVE EVALUATION OF INDICATORS OF STRUCTURAL AND MECHANICAL PROPERTIES OF WHEAT GRAIN |
Abstract
PDF (Rus)
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P. V. Medvedev, V. A. Fedotov, E. S. Lukyanova |
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| No 3 (2020) |
MODERN RESEARCH AND PERSPECTIVES FOR PRODUCING ALTERNATIVE FUEL FROM BEET PULP |
Abstract
PDF (Rus)
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S. O. Semenikhin, V. O. Gorodetsky, N. M. Daisheva, N. I. Kotlyarevskaya |
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| No 3 (2020) |
MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES |
Abstract
PDF (Rus)
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T. A. Shakhrai, E. P. Victorova, E. V. Velikanova, N. N. Kornen |
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| No 3 (2020) |
DEVELOPMENT OF TECHNOLOGICAL MODES FOR II SATURATION OF SUGAR-CONTAINING SOLUTIONS |
Abstract
PDF (Rus)
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V. O. Gorodetsky, S. O. Semenikhin, N. M. Daisheva, N. I. Kotlyarevskaya |
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| No 3 (2020) |
INVESTIGATION OF THE CONTENTS OF NICOTINE AND 3,4-BENZPYRENE IN THE SOLID-LIQUID PHASE OF ELECTRIC TOBACCO HEATING SYSTEMS AEROSOL STICK AND TOBACCO SMOKE |
Abstract
PDF (Rus)
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T. A. Zaitseva, T. A. Perezhogina, E. V. Gnuchikh |
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| No 3 (2020) |
INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY |
Abstract
PDF (Rus)
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L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva |
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| No 2 (2020) |
ISSUES OF IDENTIFICATION OF NON-SMOKING TOBACCO PRODUCTS |
Abstract
PDF (Rus)
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T. A. Don, S. V. Kalashnikov, A. G. Mirgorodskaya |
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| No 2 (2020) |
DETERMINATION OF THE CONTENTS OF NICOTINE, GLYCERIN AND PROPYLENE GLYCOL IN TOBACCO STICK FILLERS FOR ESHT |
Abstract
PDF (Rus)
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N. A. Duruncha, T. A. Perezhogina, L. V. Kokorina |
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| No 2 (2020) |
RESEARCH OF THE POSSIBILITY OF USING VEGETABLE FILLERS IN THE PRODUCTION OF GRANULATED COTTAGE CHEESE |
Abstract
PDF (Rus)
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K. N. Laricheva, A. S. Petrova, M. V. Osipova, E. P. Suchkova |
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| No 2 (2020) |
RESEARCH OF MICROBIOLOGICAL SYNTHESIS OF BIOLOGICALLY ACTIVE SUBSTANCES IN SOLUTIONS OF BEET MOLASSES |
Abstract
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S. O. Semenikhin, M. V. Babakina, O. V. Fedoseeva, V. O. Gorodetsky |
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| No 2 (2020) |
DETERMINATION OF EXPIRY DATE OF FOOD ADDITIVES OBTAINED FROM SECONDARY RESOURCES OF PEAR PROCESSING |
Abstract
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O. V. Fedoseeva, E. P. Victorova, T. A. Shakhrai, E. V. Velikanova |
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| No 2 (2020) |
AEROSOL GENERATION MODES FOR NICOTINECONTAINING PRODUCTS |
Abstract
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M. V. Shkidyuk, S. V. Kalashnikov, I. A. Reznichenko |
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| No 2 (2020) |
ANALYSIS OF THE MARKETING POTENTIAL OF ENRICHED FOOD PRODUCTS FOR PREGNANT WOMEN |
Abstract
PDF (Rus)
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T. V. Alexeeva, E. V. Belokurova, N. Yu. Agaeva, M. I. Korystin, J. O. Kalgina |
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