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Current Issue: Food industry № 3 (4) 2017
Contents:
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Review Article
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Poznyakovskiy V.M.
Nutrition Evolution and Nutriom Formation of the Modern Human
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Dobrovolsky V.F., Zinovjeva S.V., Kozhin N.A.
The Science Support of the Food-Concentrates Industry Development for the Period Until 2020
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Andreev S.P., Panfilov V.A.
The Concept of Safety Protection and Food Quality on the Russian Consumer Market
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Khramtsov A.G.
The Whey Phenomenon Implementation in the Technological Platform of the Food Industry
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Gorlov I.F., Slozhenkina M.I., Zlobina E.Yu., Tikhonov S.L.
New Approaches to the Effective Technologies Development of the Livestock Raw Materials Manufacturing and Increase In Biological Value of the Foodstuff Produced From It
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Motovilov K.Ya., Motovilov O.K., Golub O.V.
Current Conditions and Development Priorities of the Fruit And Vegetables and Processing Industry
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| Scientific Basis of the Merchandize and Food Technology |
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Nikolaeva M.A.
Actual Problems of the Scientific Merchandising
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| Quality and Safety |
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Chugunova O.V., Solovjeva V.P., Ponomarev A.S.
On the Occupational Standards Appliance in the Hospitality Industry
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| Economy of the Food Industry |
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Yalunina E.N., Pajusov A.A.
ANTITRUST LAW IN THE AGROINDUSTRIAL COMPLEX OF THE SVERDLOVSK REGION
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