Vol. 5 No. 3 (2018)

Published: 2018-11-20

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

QUALITY OF BAKERY PRODUCTS WITH EXTRUDED MIXTURE SEEDS OF FLAX AND WHEAT GRAIN

G.V. Shaburova

5-9
- pdf (Русский)
CURRENT TRENDS AND PROSPECTS FOR THE USE OF EXTRUDATES IN FUNCTIONAL FOODS

D.I. Frolov

10-15
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

THE QUESTION OF PERFECTION OF TECHNOLOGY FOR PROCESSING POULTRY LITTER

A.A. Kurochkin

16-19
- pdf (Русский)
THE INFLUENCE OF THE VOLUMETRIC FLOW OF RAW MATERIALS TO SUPPLY THE VACUUM PUMP UPGRADED EXTRUDER

A.A. Kurochkin, S.V. Chekalkin

20-24
- pdf (Русский)
QUESTIONS OF CREATION OF THE TRANSFORMED WHEEL TRACTOR

F.M. Matmurodov

25-29
- pdf (Русский)
MATERIAL BALANCE OF THE HONEY BEE HONEYCOMB

V.F. Nekrashevich, R.A. Mamonov, T.V. Torzhenova, I.V. Vorobyeva, A.M. Afanasiev

30-32
- pdf (Русский)
DESCRIPTION OF THE METHOD FOR THE DETERMINATION OF THE BOUNDARY DIAMETER OF THE PARTICLES IN THE HYDROCYCLONE TAKING INTO ACCOUNT THE STRUCTURAL-MECHANICAL PROPERTIES OF PARTIAL SUSPENSION

O.N. Pchelinceva

33-37
- pdf (Русский)
THE THEORETICAL APPROACH TO MODELING FOOD EXTRUSION

D.I. Frolov

38-41
- pdf (Русский)

ECONOMICS AND ORGANIZATION OF AGRICULTURE

THE TURKEY MEAT PRODUCTION ON THE INDUSTRIAL BASIS

V.M. Zimnyakov, S.Yu. Dmitrieva

42-49
- pdf (Русский)