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1 |
Дунченко Н. И., Янковская В. С. |
A New Approach to Developing the Quality of Yoghurts with Functional Ingredients
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52 |
2 |
2022 |
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2 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
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3 |
Горников Н. В., Маюрникова Л. А., Новоселов С. В., Крапива T. В., Кокшаров А. А. |
Innovative Environment in Public Catering
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52 |
1 |
2022 |
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4 |
Мизанбекова С. К., Богомолова И. П., Василенко И. Н., Богомолов А. В. |
Strategic Planning of Innovation Development of industrial Enterprises Under Growing Competition and Risks
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49 |
1 |
2019 |
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5 |
Донец А. П., Покинтелица Н. И. |
ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
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47 |
4 |
2017 |
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6 |
Крапива Т. В., Уржумова А. И., Маюрникова Л. А., Новоселов С. В. |
APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT
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47 |
4 |
2017 |
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7 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
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42 |
3 |
2016 |
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8 |
Федулова Е. А., Алабина Т. А., Березина Н. М. |
METHODOLOGICAL ASPECTS OF ASSESSING THE IMPLEMENTATION OF PROGRAM-TARGET APPROACH IN THE AGROINDUSTRIAL SECTOR OF THE REGION FOR PROVIDING ITS POPULATION WITH FOOD COMMODITIES
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40 |
1 |
2016 |
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9 |
Маюрникова Л. А., Щербакова Т. А., Крапива Т. В., Давыденко Н. И., Новоселов С. В. |
IDENTIFICATION AND ANALYSIS OF CATERING DEVELOPMENT FACTORS IN THE KEMEROVO REGION
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39 |
4 |
2015 |
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10 |
Лобач Е. Ю., Вековцев А. А., Фесикова П. В., Позняковский В. М. |
CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION
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38 |
3 |
2015 |
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11 |
Подзорова Г. А., Вековцев А. А., Казьмина А. Ю., Позняковский В. М. |
PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF «OLEOPRENNEURO» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS
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38 |
3 |
2015 |
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12 |
Менх Л. В., Румянцева Е. Е. |
PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION
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36 |
1 |
2015 |
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13 |
Брезе О. Э., Мышалова О. М., Дорогайкина О. А., Киреев В. В. |
DEVELOPMENT OF NEW HIGH QUALITY MEAT PRODUCTS IN ACCORDANCE WITH CONSUMER PREFERENCES
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35 |
4 |
2014 |
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14 |
Козлов В. П. |
FORMATION OF AN INTEGRATED APPROACH TO MANAGEMENT OF AUDITOR RISK
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33 |
2 |
2014 |
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15 |
Егорова Е. Ю., Бочкарев М. С., Резниченко И. Ю. |
DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
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32 |
1 |
2014 |
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16 |
Ярцева Н. В., Долганова Н. В. |
DEVELOPMENT OF COMPLEX CULINARY PRODUCTS BASED ON WASHED COMMINUTED FISH USING GENERIC 2.0 COMPUTER PROGRAM
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31 |
4 |
2013 |
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17 |
Резниченко И. Ю., Егорова Е. Ю. |
THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY
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30 |
3 |
2013 |
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18 |
Винограй Э.
. |
Paradigmal bases of modernization of system methodology. The article 2. Contours of the new paradigm of development of the device of system researches
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15 |
4 |
2009 |
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19 |
Винограй Э.
. |
Paradigmal bases of modernization of system metodology.
The article 1. The critical analysis of the condition of system metodology
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15 |
4 |
2009 |
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20 |
Остроумов Л. А., Николаева Е.
. |
Role of microflora in formation sensoric properties of cheese
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15 |
4 |
2009 |
