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Vol. 3 No. 1 (2016)
Vol. 3 No. 1 (2016)
Published:
2016-05-10
Full Issue
pdf (Русский)
FOOD TECHNOLOGY
TECHNOLOGICAL FEATURES HAM AND WHOLE LUMP OF MEAT PRODUCTS
V. M. Zimnyakov, I. V. Gavryushina
5-10
pdf (Русский)
NANOMATERIALS AND NANOTECHNOLOGIES IN FOOD AND ASSESSMENT OF THEIR SAFETY
D. I. Frolov
11-14
pdf (Русский)
THE RELEVANCE OF MICROBIOLOGICAL TESTING OF FINISHED PRODUCTS IN THE FIELD OF FOOD SAFETY MANAGEMENT
D. I. Frolov
15-18
pdf (Русский)
TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION
IMPROVEMENT OF MECHANIZATION AND PRIMARY PROCESSING OF BEE PRODUCTS
V. F. Nekrashevich, A. A. Kurochkin, A. M. Afanasiev
19-23
pdf (Русский)
THE JUSTIFICATION OF IS CONSTRUCTIVE-TECHNOLOGICAL SCHEME OF ENERGY EFFICIENT DRYER CONTACT TYPE
S. V. Chekaykin, G. V. Shaburova
24-28
pdf (Русский)
TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE
THE ANALYSIS OF CONSTRUCTIVE-TECHNOLOGICAL DIAGRAM OF THE DEVICE FOR MASSAGE OF THE UDDER OF HEIFERS
A. A. Kurochkin
29-35
pdf (Русский)
TECHNICAL SOLUTION FOR GRINDING SEED CROP
O. N. Kukharev, I. N. Semov
36-40
pdf (Русский)
RATIONALE FOR THE PARAMETERS PLANTER OPENERS
E. K. Tsibizov, K. Z. Kuhmazov
41-44
pdf (Русский)
MODERNIZATION OF THE ROTOR CONSTRUCTION TO IMPROVE THE QUALITY OF POTATO LEAF STRIPPER
S. V. Chekaykin
45-49
pdf (Русский)
TRIBUNE OF YOUNG SCIENTISTS
THE EFFECT OF HAWTHORN POWDER ON THE QUALITY OF SPICE CAKES
L. V. Zinovieva
50-55
pdf (Русский)
THE ORGANOLEPTIC AND PHYSICO-CHEMICAL PARAMETERS OF BREAD FROM WHEAT FLOUR WITH BARLEY EXTRUDATE
N. V. Zhivaeva
56-59
pdf (Русский)
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