Vol. 11 No. 1 (2024)

Published: 2024-05-04

Full Issue

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FOOD TECHNOLOGY

VARIATION OF ACID CONTENT IN MALTS FROM ROASTED LIGHT BARLEY

Y.E. Borovkov, D.I. Frolov

5-11
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UTILIZATION OF WHOLE WHEAT FLOUR IN PIZZA PRODUCTIONS

Z.A. Bochkareva, E.I. Polosina

12-16
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MODERN APPROACHES TO ENRICHMENT OF CHOPPED SEMI-FINISHED POULTRY PRODUCTS

A.I. Kuptsova, P.K. Garkina

17-20
- pdf (Русский)
EFFECT OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY

A.V. Polyakov, D.I. Frolov

21-26
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DETERMINATION OF MICROBIAL CONTAMINATION OF SAUSAGES IN VACUUM PACKAGING

V.N. Taropin, D.I. Frolov

27-31
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

MILKING TECHNOLOGY IN THE CONDITIONS OF LLC «PACHELM FARM» OP SERDOBSKOYE PENZA REGION

V.M. Zimnyakov, I.V. Kaeshova

32-37
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THERMAL VACUUM EXTRUSION AS A REPRESENTATIVE OF THE NEW TECHNOLOGICAL STRUCTURE IN FOOD SYSTEMS

A.A. Kurochkin, O.A. Novikova, V.Yu. Yuryev

38-45
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IMPROVING METHODS FOR PROCESSING CHICKEN MANURE BASED ON THE ANALYSIS OF THEIR GENERAL CLASSIFICATION

A.A. Kurochkin, M. A. Potapov

46-51
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

EVOLUTION OF AGRICULTURE - TIME OF OPPORTUNITIES FOR GLOBAL LEADERSHIP

V.G. Sheremet, V.N. Buzu

52-56
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PRODUCTION OF TURKEY MEAT IN PENZA REGION

M.M. Shekhov, V.M. Zimnyakov

57-63
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