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Current Issue: Vol 5 №1 2020
Contents:
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| Quality and Safety |
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Olesya S. Iakubova, Adelya A. Bekesheva, Oksana A. Markitanova
Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers
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Irina Yu. Reznichenko, Maria S. Kondratieva
Authenticity Identification of Carbonated Alcochol-Free Beverages
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Food Technologies
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Sergey A. Urubkov, Svetlana S. Khovanskaya, Ekaterina A. Pyrieva, Olga V. Georgieva, Stanislav O. Smirnov
Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance
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Nadezhda V. Makarova, Natalya B. Eremeeva, Yana V. Davydova
Biodegradable Edible Film on the Basis of Apple Waste Products, i.e. Apple Marrow
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Nataliya S. Moiseeva, Oleg K. Motovilov
Quality and Safety Indicators Development of Smoked and Baked Turkey Meat Product
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Liliya Z. Gabdukaeva, Timofei Yu. Gumerov, Olga A. Reshetnik
The influence of organic amendments on the consumer features of jelly products
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Andrey A. Vekovtsev, Tokhiriyon Boisjoni, Badarch Bayambaa, Victor G. Shelepov
Specialized Food Product with Directed Systemic Action: Innovative Technological Solutions, Performance Evaluation
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| Food Manufacture Processes and Equipment |
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Oksana V. Tabakaeva, Anton V. Tabakaev
Proteins Features of the Far Eastern Region Bivalve Mollusk Mactra Сhinensis
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| Review Articles |
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Maria A. Nikolaeva, Oksana V. Evdokimova, Tamara N. Ivanova
Actual Problems of Training and Demand for Commodity Experts in the Labor Market
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