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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 |
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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 |
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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 |
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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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