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Viscosity - speed characteristics of fused cheese "Soviet"

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Indices of innovation level assessment in food industry

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Mechanical and physical-chemical methods of processing phytogenic raw material by using impulse excitation

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Organizational culture as a factor of development of innovation economics

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Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose

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Investigation of potentialities to use second-grade wheat (Durum) flour in manufacturing technique of breadmaking

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Potentialities of using membrane processes to produce functional food products

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Outsourcing: an attempt on theoretical description

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Membrane methods of beer dealcoholizing

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Studies of supersonic vane diffuser performance

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