|
|
  |
|
|
|
|
1 |
Мизанбекова С. К., Богомолова И. П., Шатохина Н. М. |
PROSPECTS FOR DIGITAL AND INNOVATIVE TECHNOLOGIES IN MANAGEMENT COMPETITIVENESS OF ENTERPRISES
|
50 |
2 |
2020 |
|
2 |
Бычкова С. М., Жидкова Е. А., Андреева О. О. |
Innovative controlling technologies
|
49 |
3 |
2019 |
|
3 |
Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
|
49 |
3 |
2019 |
|
4 |
Жидкова Е. А. |
Controlling as a Basis for Effective Management in Enterprises of the Agro-Industrial Complex
|
48 |
4 |
2018 |
|
5 |
Куприец А. А., Шингарева Т. И. |
RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY
|
47 |
4 |
2017 |
|
6 |
Мизанбекова С. К., Богомолова И. П., Богомолов А. В. |
INNOVATION TECHNOLOGIES AS A FACTOR FOR INCREASING THE QUALITY OF BAKING INDUSTRY GOODS
|
45 |
2 |
2017 |
|
7 |
Трихина В. В., Австриевских А. Н. |
SPECIALIZED PRODUCT FOR WATER-SALT BALANCE IMPROVEMENT IN THE BODY OF WORKERS OF HOT WORK SHOPS OF METALLURGICAL ENTERPRISES
|
45 |
2 |
2017 |
|
8 |
Чернышева Н. М., Алтынбаева Е. С. |
RESTRUCTURING OF AGRICULTURAL ENTERPRISESAS A MECHANISM TO OVERCOME THE CRISIS OF INSOLVENCY
|
43 |
4 |
2016 |
|
9 |
Морозова Е. А. |
QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES
|
40 |
1 |
2016 |
|
10 |
Спиричев В. Б., Трихина В. В. |
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION
|
37 |
2 |
2015 |
|
11 |
Сурков И. В., Гореликова Г. А., Биндюк В. С. |
DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE
|
36 |
1 |
2015 |
|
12 |
Менх Л. В., Румянцева Е. Е. |
PROBLEMS OF SMALL ENTERPRISES OF THE BAKING INDUSTRY IN THE KEMEROVO REGION
|
36 |
1 |
2015 |
|
13 |
Косинский П. Д., Чупрякова А. Г. |
PRACTICE OF APPLICATION OF THE TECHNIQUE OF THE QUANTITATIVE ASSESSMENT OF THE COMMODITY RANGE OF RETAIL TRADE ENTERPRISE
|
35 |
4 |
2014 |
|
14 |
Смирнова И. А., Еремина И. А., Гулбани А. Д., Остроумов Л. А. |
INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
|
33 |
2 |
2014 |
|
15 |
Маюрникова Л. А., Новоселов С. В., Маюрникова И. С. |
The formation of innovative development control system in food industry, trade and food service industry
|
18 |
3 |
2010 |
|
16 |
Сурков И. В., Ермолаева Е. О., Австриевских А. Н. |
Current state and prospects of introduction of the integrated quality management systems on the Russian
trade and public catering enterprises
|
13 |
2 |
2009 |
