Section: |
1 |
 |
Reznichenko I., Shcheglov M. |
SUGAR SUBSTITUTES AND SWEETENERS IN CONFECTIONERY TECHNOLOGY |
160 |
Section: |
2 |
 |
Chernichenko S., Kotov R. |
METHODOLOGICAL TOOLS FOR DIAGNOSING INSOLVENCY (BANKRUPTCY) OF ORGANIZATIONS IN THE ANTI-CRISIS MANAGEMENT SYSTEM |
120 |
3 |
 |
Dmitrieva A., Alexeyenko A., Belova D., Piskaeva N., Tereshchuk L. |
STREPTOMYCES AND BACILLUS KERATINASES: PROPERTIES AND USES |
123 |
4 |
 |
Fedorova A., Kozlova O., Slavyanskiy A., Velichkovich N., Le V. |
RESEARCH AND DEVELOPMENT OF MALTODEXTRIN PRODUCTION TECHNOLOGY FOR THE DAIRY INDUSTRY |
124 |
5 |
 |
Borodulin D., Shalev A., Safonova E., Prosin M., Golovacheva Y., Vagaytseva E. |
DEVELOPMENT OF NEW MASH FILTERS FOR CRAFT BEER BREWING |
123 |
6 |
 |
Panfilov V. |
SYNERGETIC APPROACH TO AGRO-INDUSTRIAL TECHNOLOGIES OF THE FUTURE |
121 |
7 |
 |
Sibirtsev V., Nechiporenko U., Kabanov V., Kukin M. |
ELECTROCHEMICAL AND OPTICAL MICROBIOLOGICAL TESTING: A COMPARATIVE STUDY ON PROPERTIES OF ESSENTIAL OILS |
108 |
8 |
 |
Golub O., Chekryga G., Motovilov O. |
EFFECT OF POLLEN GRAINS ON THE COLOR OF HONEY FROM MELILOTUS OFFICINALIS (L.) PALL. |
120 |
9 |
 |
Giro T., Kulikovsky A., Knyazeva A., Domnitsky I., Giro A. |
BIOCHEMICAL AND MICROSTRUCTURAL PROFILE OF THE THYROID GLAND FROM LAMBS RAISED ON EXPERIMENTAL DIETS |
112 |
10 |
 |
Sosnin M., Shorstkii I. |
MICROPLASMA PRETREATMENT F MANGO FRUITS DURING FREEZE DRYING WITH THERMOELECTRIC EMISSION |
107 |
Section: |
11 |
 |
Bakhchevnikov O., Braginets S. |
EXTRUSION OF PLANT RAW MATERIALS IN FOOD PRODUCTION: A REVIEW |
130 |
Section: |
12 |
 |
Bogdanov V., Simdiankin A., Pankina A., Mostovoi V. |
NEW FUNCTIONAL FORMULATIONS FOR DRY SEAFOOD CONCENTRATES AND THEIR PROPERTIES |
126 |
13 |
 |
Oganesyants L., Panasyuk A., Kuzmina E., Ganin M. |
ISOTOPES OF CARBON, OXYGEN, AND HYDROGEN ETHANOL IN FRUIT WINES |
121 |
14 |
 |
Milenteva I., Davydenko N., Rasshchepkin A. |
CASEIN PROTEOLYSIS IN BIOACTIVE PEPTIDE PRODUCTION: OPTIMAL OPERATING PARAMETERS |
114 |
15 |
 |
Fazullina O., Smirnov S. |
NEW SAFETY MANAGEMENT SYSTEM FOR PASTA PRODUCTION |
109 |
16 |
 |
Kondratenko V., Posokina N., Lyalina O., Kolokolova A., Glazkov S. |
CORRECTION OF THE CARBOHYDRATE COMPOSITION OF RAW MATERIALS FOR MICROBIAL TRANSFORMATION BASED ON MICROBIAL CONSORTIA |
114 |
17 |
 |
Dyshlyuk L., Babich O., Ostroumov L., Wang X., Noskova S., Sukhikh S. |
PSYCHROPHILIC MICROORGANISMS IN NATURAL SOURCES OF THE KEMEROVO REGION: ISOLATION AND ANTIMICROBIAL PROPERTIES |
126 |