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Vol. 1 No. 4 (2014)
Vol. 1 No. 4 (2014)
Published:
2014-12-11
Full Issue
pdf (Русский)
FOOD TECHNOLOGY
STUDY OF THE MICROSTRUCTURE OF THE EKSTRUDIROVANNOGO MILLET
P. K. Voronina
5-7
pdf (Русский)
IMPACT ON TECHNOLOGICAL PROPERTIES OF PREBIOTICS DAIRY AND MEAT PRODUCTS
V. M. Zimniakov, I. V. Gavryshina
8-12
pdf (Русский)
FATTY ACID COMPOSITION OF LIPIDS EXTRUDED GRAIN RAW MATERIAL
G. V. Shaburova, P. K. Voronina
13-16
pdf (Русский)
TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION
A SYSTEMATIC APPROACH TO THE DEVELOPMENT OF THE EXTRUDER FOR THERMAL PROCESSING OF THE EXTRUDATE
A. A. Kurochkin
17-22
pdf (Русский)
ANALYSIS OF ENERGY WORK DRYER FLUIDIZED BED
A.B. Terentev, K.Y. Mokrousova, S.V. Chekaykin
23-25
pdf (Русский)
DETERMINATION OF OPTIMUM PROCESS PARAMETERS CEREAL ON A ROLLER CRUSHER
O. N. Pchelintseva, D. I. Frolov
26-29
pdf (Русский)
TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE
ANALYSIS OF WORK HAULM REMOVING WORKING BODIES FROM OPTIMIZE THE AIRFLOW INSIDE THE CASING
D. I. Frolov
30-35
pdf (Русский)
THE TECHNOLOGY OF FODDER PRODUCTION BASED ON THERMAL TREATMENT OF WASTE FROM AGRICULTURAL PRODUCTION
A. A. Kurochkin, D. I. Frolov
36-40
pdf (Русский)
THE QUESTION OF INFLUENCE OF TECHNICAL EQUIPMENT FEED AND SIZE OF THEIR LOSSES ON THE EFFICIENCY OF PIG BREEDING
V. V. Konovalov
41-45
pdf (Русский)
TRIBUNE OF YOUNG SCIENTISTS
VECTOR OF INNOVATION THERMOPLASTIC EXTRUSION
V. S. Shinkarev, I. S. Zakharov, S. V. Knestyapin
46-48
pdf (Русский)
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