Article The system approach to analysis of water-heat and enzyme treatment of grain substance in production of food grade ethanol. Part 2. Analysis of the bloc "Energy" and "Device" February 2015
Article The method for producing protein ingredient of residual brewer's yeast with the properties of the sorbent of mycotoxins for bakery February 2015
Article The relationship between discrete dosing parameters and dynamic characteristics of the mixer February 2015
Article Development of an experimental ultrasonic ceramic membrane elements for wine processing February 2015
Article Modeling of the interaction flow food mixture with element worker cameras of the device February 2015
Article Prospects of the improvement of the process of the pulverizing vegetable cheese February 2015
Article Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks February 2015