Article MATHEMATICAL MODEL OF RELATION BETWEEN ISOCHRONIC VARIATIONS OF CONTROL SYSTEM STATE CHARACTERISTICS AND ITS COMPONENTS PERTURBATIONS PARAMETERS March 2013
Article Rationale for the recommendation on the use of functional and technological additives in herring preserves production March 2013
Article Effect of phospholipids and enzyme preparations on the rheological properties of dough and quality wafers functionality March 2013
Article Determination of thermal stress state of the viewing windows of food machines, made of triplex March 2013
Article Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee» March 2013
Article Particularities of the influence of the interaction cheese and worker organ in device on fine pulverizing fruit and vegetables March 2013
Article THERMAL CONDUCTIVITY DETERMINATION OF ELECTROCONDUCTIVE MATERIALS BY THE RADIATION THERMOMETRY METHODS March 2013
Article Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation March 2013