Current issue: Food Industry № 2 (3)
Contents:
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Scientific Basis of the Merchandize and Food Technology
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Panfilov V.A. Development Paradigm of the Agribusiness Technologies
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Avtuhova O.V., Pasko O.V. Nutrition Value Examination and Analysis of the Dairy and Malt Product with Probiotic Characteristics
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Food Technology |
Malygina V.D., Antoshina K.A./ Using Natural Herbal Ingredients to Adjust Dairy Products Mineral Composition
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Zavorokhina N.V., Solovyova M.P. Modern Approaches to the Recipe and Technology Modeling of the National Russian Drinks
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Quality and Safety |
Trukhachev V.I., Molochnikov V.V., Orlova T.A., Khramtsov A.G. Expectation Model of Biomembrane Technology of the New Generation Dairy Products in the Market Economy and WTO Membership Reality
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Trikhina V.V., Surkov I.V., Motovilov K.Ya. Efficiency Development and Evaluation of the Integrated Management System while Specialized Products Manufacturing
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Leiberova N.V. Development and Application of the Score Scale for the Assessment of Quality of Pastille Products
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<spanПРОМЫШЛЕННОСТИ of the Food Industry |
Chugunova O.V., Pastushkova E.V., Vyatkin A.V. Practical Aspects of the Fruit Raw Material Usage while Developing Products Aimed at Oxidative Stress Decrease
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Tikhonov S.L., Timakova R.T., Muratov A.A. IONIZING EVOLVING IMPACT ON THE FOODSTUFF SAFETY INDICATOR
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Majurnikova L.A., Urzhumova A.I., Klishina M.N. Application of the Functional and Cost Analysis Method on the Development Stage of the Bakery Products
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Dvoryadkina E.B., Bortsova E.L. Aggregated Approaches to the Foodstuff Quality Security Od on the Development Stage of the Bakery Products
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