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| Issue |
Title |
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| No 2 (2018) |
Development of a method for determining acid -degree value of oil contained in sunflower phospholipids on the basis of the NMR method |
Abstract
PDF (Rus)
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E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, I. I. Ukrayintseva |
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| No 2 (2018) |
Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour |
Abstract
PDF (Rus)
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E. P. Victorova, O. V. Fedoseeva, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, E. E. Dikolova |
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| No 2 (2018) |
Effect of the extragent preparation method on enegetic and economic indicators of functioning sugar factory pulp press and pulp drying sectors |
Abstract
PDF (Rus)
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V. O. Gorodetsky, S. O. Semenikhin, N. M. Daisheva, N. I. Kotlyarevskaya |
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| No 2 (2018) |
Development and assessment of consumer properties of BAA based on dogfish liver fat |
Abstract
PDF (Rus)
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E. A. Doubinets, E. E. Ivanova |
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| No 2 (2018) |
Antagonistic activity of biopreparations against phytopathogens of the bacterial and fungical nature |
Abstract
PDF (Rus)
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D. V. Kabalina, T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina |
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| No 2 (2018) |
Comparative assessment of the influence of natural antimicrobial substances and ultrasound treatment on the surface microflora of meat semi-finished products upon storage |
Abstract
PDF (Rus)
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D. Maul, L. V. Krasnikova, V. A. Demchenko |
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| No 2 (2018) |
Innovative items from heated tobacco |
Abstract
PDF (Rus)
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T. A. Perezhogina, N. A. Duruncha, N. V. Popova, D. K. Glukhov |
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| No 2 (2018) |
Modification of the method of nicotine determination in liquids for ENDS |
Abstract
PDF (Rus)
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T. A. Perezhogina, N. A. Duruncha, I. M. Ostapchenko, S. G. Anushyan |
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| No 2 (2018) |
Investigation of the antagonistic properties of Bacillus subtilis bacteria against carrot phytopathogens |
Abstract
PDF (Rus)
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T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina, G. A. Kupin |
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| No 2 (2018) |
Comparative analysis of quality and safety indicators of “Adygeyskiy” dry cheese and “Parmesan” hard cheese |
Abstract
PDF (Rus)
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Z. N. Khatko, M. A. Gasheva, A. B. Tkhaishaova, N. S. Khishtova, Y. E. Saprykina |
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