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Current Issue: Food industry № 4 (5) 2017
Contents:
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Food Technology
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Polyakov V.A., Pogorzhelskaya N.S.
Innovative Development of Food Biotechnology
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Dobrovolsky V.F., Pavlova L.P., Kolesnikova V.B.
New Products Development and Nutrition Adjustment for the Russian Segment of the International Space Station Crew (RS ISS)
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Musina O.N., Shchetinin M.P.
The Concept of Safety Protection and Food Quality on the Russian Consumer Market
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Tokhirijon B., Poznyakovskiy V.M.
Composition and Technology Development of the Combined Vegetable Oil Receipt for Healthy Nutrition
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Popov V.G., Kadochnikova G.D., Ilyinikh T.Yu., Belina S.A.
Technology Development of the Phospholipide and Mineral Vegetational Complex
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| Quality and Safety |
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Feofilaktova O.V.
THE RANGE FORMATION OF THE SWEET DISHES OF SPECIAL PURPOSE FOR PUBLIC CATERING ENTERPRISES
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Tikhonov S.L., Tikhonova N.V., Romanova A.S.
Ionizing Dose Quantity Determination While Cooled Fish Processing
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| Food Chemistry and Hygiene |
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Nikolaeva M.A., Gorozhanin P.P.
The Degree of Student’s Physiological Needs Satisfaction in the Most Important Nutrients
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| Expert Commentary |
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Khramtsov A.G.
Systematic Formalisation of the Aimed Animal and Vegetable Raw Materials Combining for Multicom-ponent Products
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