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Utilization of cold in resource-saving technologies and equipment in bread making

September 2011

Article

Study of rheological properties during staling of bakery products with added micronutrients

September 2011

Article

Regulation of work place in the overall system of institutional design activities of enterprises

September 2011

Article

INFLUENCE of the PROCESS And EQUIPMENT of PRELIMINARY PREPARATION CHEESE ON CONSUMER CHARACTERISTIC of the FOOD PRODUCT

September 2011

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Competitive strategies of food-processing enterprises: modern Russian practice

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

Mashing influence on trans-2-nonenal in beer

September 2011

Article

The analysis of influence of internal factors of the enterprise on innovative processes

September 2011

Article

The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production

September 2011

Article

Optimization of district authorities organization structure as the direction of public administration efficiency growth

September 2011