Vol. 2 No. 4 (2015)

Published: 2015-12-25

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

TO THE PROBLEM OF INCREASING THE LEVEL OF FOOD SECURITY RUSSIA

V. M. Zimnyakov, A. A. Kurochkin

5-10
- pdf (Русский)
MEAT PUDDINGS FUNCTIONAL PURPOSE

O. N. Pchelintseva

11-14
- pdf (Русский)
JUSTIFICATION FOR THE USE OF MILK THISTLE SEEDS IN THE PRODUCTION OF BAKERY PRODUCTS

N. N. Shmatkova

15-20
- pdf (Русский)

TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

MIXER COMBINED WORKING BODIES

V. V. Konovalov

21-24
- pdf (Русский)
MODELING OF TENSION IN FORCE CONVERTER ELEMENTS ON THE BASIS OF APPLICATION PROGRAMS, REALIZING A METHOD OF FINAL ELEMENTS

V. S. Nikolaev, I. A. Proshin, I. A. Bulaev

25-29
- pdf (Русский)
RATIONALE FOR THE PARAMETERS OF FLAT NARROW VANE OF HIGH SPEED MIXER FOR DRY COMPONENTS

M. V. Fomina

30-33
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

USE OF VARIATION PEROXIDASE IN EVALUATION OF DROUGHT RESISTANT SPRING WHEAT

V. G. Krivobochek, A. P. Statsenko, I. D. Gorehnik, D. A. Kapustin, Y. A. Yurova

34-40
- pdf (Русский)
EFFECTIVE METHOD OF REMOVAL OF POTATO TOPS

A.P. Smolyanova

41-44
- pdf (Русский)
IMPROVING THE DESIGN OF THE BODY FOR MACHINE LEAF STRIPPER

K. P. Fudin

45-48
- pdf (Русский)

TRIBUNE OF YOUNG SCIENTISTS

EFFECTIVENESS OF IMPROVER AND EXTRUDED COMPOSITE MIXTURE IN BAKERY

V. V. Zankin, L. I. Kurmaeva, R. A. Matlash

49-53
- pdf (Русский)