Article INFLUENCE of the PROCESS And EQUIPMENT of PRELIMINARY PREPARATION CHEESE ON CONSUMER CHARACTERISTIC of the FOOD PRODUCT September 2011
Article Study of rheological properties during staling of bakery products with added micronutrients September 2011
Article Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials September 2011
Article The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production September 2011
Article Innovation activity as factor of socio-economic development (on example of developed countries) September 2011