Vol. 6 No. 1 (2019)

Published: 2019-03-25

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

SUBSTANTIATION OF THE TECHNOLOGY OF EXTRUDING SEEDS ZUCCHINI

A.A. Kurochkin, A.N. Kudrina

5-9
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PROSPECTS OF USING FUZZY LOGIC AND NEURAL NETWORKS IN FOOD TECHNOLOGY

D.I. Frolov

10-13
- pdf (Русский)
MODERN TECHNOLOGIES FOR CONSERVATION OF VEGETABLES

D.I. Frolov

14-18
- pdf (Русский)
OPTIMIZATION OF THE EXTRACT WITH OBTAINING BEER WORT

G.V. Shaburova

19-21
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

COMPARISON OF THE COMPOSITION OF NUTRITIONAL SUBSTANCES IN A FRESH AND COMPOSITE BIRD LITTER

S.V. Zinoviev

22-27
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ENERGY EFFICIENCY SINGLE SCREW EXTRUDER THROUGH THE USE OF THERMAL EFFECT

A.A. Kurochkin

28-31
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THEORETICAL JUSTIFICATION OF APPLICATION OF FORCES WITH SPINNISH SPRAY

A.N. Omarov, E.K. Kairgaliyev, A.A. Bakytkaliev

32-37
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ENZIMATIC DIAGNOSIS OF FROST RESISTENS IN WINTER WHEAT

A.P. Statsenko, A.A. Blinokhvatov

38-41
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

MEAT PRODUCTION IN RUSSIA

V.M. Zimnyakov

42-47
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ENVIRONMENTAL PROTECTION

BIOACCUMULATION OF SOME HEAVY METALS IN TISSUES OF FISH IN A CLOSED POND

D. E. Boriskov, A.A. Blinokhvatov

48-52
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TRIBUNE OF YOUNG SCIENTISTS

PROCESS OPTIMIZATION INTERNAL AUDIT AT ZAO «GK «ELEKTROSHCHIT» - TM SAMARA»

L.A. Murzabaeva, S.V. Chekaikin

53-55
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