Vol. 3 No. 2 (2016)

Published: 2016-05-10

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

ROLE OF CURRENT MENU THE TECHNOLOGICAL DESIGN SEMI-FINISHED CATERING BUSINESS

E. A. Bulanov, S. V. Chekaikin, I. G. Shcherbakova

5-8
- pdf (Русский)
APPLICATION OF DRIED TOMATOES IN THE TECHNOLOGY OF PREPARATION OF CUPCAKES

P. K. Voronina

9-14
- pdf (Русский)
THE STUDY POPULATION SECURITY OF THE RUSSIAN FEDERATION PUBLIC NETWORK CATERING

E. A. Bulanov, D. I. Frolov, V. I. Bogush

15-18
- pdf (Русский)

TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

THE THEORY OF THE INTERACTION OF THE LOWER PINS, BEE AND GRANULES OF THE BOTTOM VERTICAL HONEYCOMB BEE-READ CHOPPER

V. F. Nekrashevich, M. Yu. Kostenko, R. A. Mamonov, K. V. Burenin, E. I. Burenina

19-24
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

MATHEMATICAL MODELLING OF THE PNEUMATIC SYSTEM OF DEVICES FOR MASSAGE OF THE UDDER OF HEIFERS OF TWO-CHAMBER TYPE

A. A. Kurochkin

25-33
- pdf (Русский)
ANALYSIS MODELING AIRFLOW INSIDE THE CASING HAULM REMOVING MACHINES

D. I. Frolov

34-40
- pdf (Русский)
POSSIBILITY TO USE THE PRODUCTS OF ENGINE WASTE OILS PURIFICATION AS STEEL 3 PREVENTATIVE FROM SOIL CORROSION

A. A. Nazarova, E. D. Tanygina, S. D. Polishchuk

41-46
- pdf (Русский)
TUBE OVEN FOR STEAM BATH

T.V. Zakharova, E.L. Maltsev, S.P. Ryabikhin

47-52
- pdf (Русский)

TRIBUNE OF YOUNG SCIENTISTS

APPLICATION OF EXTRUDED ARTICLES MIXTURES OF WHEAT GRAIN AND SEEDS THISTLE IN TECHNOLOGY OF BOILED RYE-WHEAT BREAD

N. N. Shmatkova

53-60
- pdf (Русский)
THE PARAMETERS OF THE EXTRUSION FOOD TECHNOLOGY ON THE BASIS OF THERMAL EFFECT

A. N. Borodin

61-66
- pdf (Русский)