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1 |
Grachev Aleksandr |
Neural Network Technologies in Predicting the Operating Status of Agricultural Enterprises
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53 |
4 |
2023 |
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2 |
Шемчук М. А., Комарчева О. С., Шадрин В. Г. |
Marketing Communication Barriers and How to Overcome Them
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53 |
2 |
2023 |
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3 |
Каледин А. П. , Маловичко Л. В. , Резанов А. Г. , Дроздова Л. С. |
Diet of the Gray Partridge (Perdix perdix L.) in the Central Ciscaucasia
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52 |
2 |
2022 |
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4 |
Каледин А. П. , Маловичко Л. В. , Резанов А. Г. , Дроздова Л. С. |
Autumn and Winter Diet of Phasianus colchicus in the Central Ciscaucasia
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52 |
1 |
2022 |
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5 |
Шафрай А. В., Сафонова Е. А., Бородулин Д. М., Головачева Я. С., Ратников С. А., Керлос В. Б. |
Neuron Network Modeling of Intensification of Isogumulone Extraction in a Rotary Pulse Generator
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51 |
3 |
2021 |
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6 |
Маюрникова Л. А., Кокшаров А. А., Крапива Т. В., Новоселов С. В. |
Food Fortification as a Preventive Factor of Micronutrient Deficiency
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50 |
1 |
2020 |
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7 |
Чернышева Н. М., Котов Р. М., Алтынбаева Е. С., Христофорова Ю. А. |
CURRENT CONDITION OF THE RETAIL MARKET
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47 |
4 |
2017 |
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8 |
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
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45 |
2 |
2017 |
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9 |
Мельникова Е. И., Пономарева Н. В., Богданова Е. В. |
ARTIFICIAL NEURAL NETWORKS FOR THE ASSESSMENT OF QUALITY INDICES OF LOW-ALLERGY FERMENTED MILK DRINKS
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44 |
1 |
2017 |
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10 |
Патрушева А. В. |
FRANCHISE MODEL OF BUSINESS IN FOODSERVICE INDUSTRY
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44 |
1 |
2017 |
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11 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
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41 |
2 |
2016 |
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12 |
Морозова Е. А. |
QUALITY OF TRAINING OF SHOTS FOR THE FOOD INDUSTRY AS THE FACTOR OF PROVIDING THE POPULATION WITH FOOD RESOURCES
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40 |
1 |
2016 |
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13 |
Контарева В. Ю. |
SYSTEMATIZATION OF FACTORS INFLUENCING COMPETITIVENESS OF DAIRY PRODUCTS
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39 |
4 |
2015 |
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14 |
Спиричев В. Б., Трихина В. В. |
SUPPLY OF WORKERS OF INDUSTRIAL ENTERPRISES WITH MICRONUTRIENTS AND THE WAYS OF HEALTH-PROMOTING DIET OPTIMIZATION
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37 |
2 |
2015 |
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15 |
Зотов В. П., Дворовенко А. М. |
SYSTEMATIC APPROACH TO THE PROBLEM of national factors of organizational culture and ITS RELATIONSHIP WITH work behavior
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35 |
4 |
2014 |
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16 |
Зотов В. П., Жидкова Е. А., Васильев К. А. |
METHODOLOGICAL APPROACHES TO PRODUCT ASSORTMENT MANAGEMENT STRATEGY THROUGH WORKING CAPITAL DEMANDS AT AGRICULTURAL ENTERPRISES
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34 |
3 |
2014 |
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17 |
Зотов В. П., Жидкова Е. А. |
DETERMINATION OF THE WORKING CAPITAL IN THE MODERN ECONOMY
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33 |
2 |
2014 |
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18 |
Чугунова О. В., Заворохина Н. В. |
ANALYSIS OF FOOD BEHAVIOUR OF PUPILS IN THE CITY OF YEKATERINBURG
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27 |
4 |
2012 |
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19 |
Табакаева О. В. |
SUBSTANTIATION OF POSSIBILITY OF USE OF POTENTIALLY-TRADE BROWN SEAWEED
OF FAR EAST REGION IN FOOD TECHNOLOGIES
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25 |
2 |
2012 |
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20 |
Червецов В. В., Гощанская М. Н., Галстян А. Г. |
Innovation Technique of Butter Production from High Fat Cream
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21 |
2 |
2011 |
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21 |
Сафьянов Д. А., Пехтерева А. А., Туксина К. С. |
Prospects of development of a baking production.
An experimental substantiation to working out and an estimation of quality of bread,
bakery and flour confectionery products of a functional purpose
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13 |
2 |
2009 |
