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Capacity for innovation and ways to find market success of companies

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The comparative analysis of quality of the cooled and frozen apples at long storage

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Calculation the cost effectiveness of using pulsed abrasive processing of food materials

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Influence of baking yeast enzyme activity on intensity of dough preparation processes

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Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta

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On the question of assessing the impact of ash disposal area of the Khabarovsk CHP-3 on the soil cover

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Application of pulse influence at a grinding of coffee and spices

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Development to network retail business in market condition

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