Article

Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output

September 2013

Article

Mathematical description of heat and mass transfer of seaweed by infrared heating

September 2013

Article

Development of the mathematical model of the chopping process of meat raw materials in the top

September 2013

Article

DIFFRACTION TECHNIQUE ACCURACY IN MEASUREMENT OF ROUND MICROOBJECT ILLUMINATED BY SPATIALLY INHOMOGENEOUS LIGHT

September 2013

Article

Optimization of a way of receiving sacchariferous raw materials from potatoes

September 2013

Article

Heat inflow from the “respiration” of vegetable products

September 2013

Article

On the change of the effective viscosity of melted cheese «Uglich»

September 2013

Article

MODEL OF 3 m MULTYWAVE LASING OF DIODE-PUMPED ERBIUM CRYSTAL

September 2013

Article

Quantitative estimation of the surface pressure of the briquette frozen fish during pulsed high-voltage discharge

September 2013

Article

Improving the process of dynamic extrusion of production of high-protein food

September 2013