| Issue |
Title |
File |
| No 3 (2025) |
ABOUT PROSPECTS OF FURTHER RESEARCH ON THE USE OF PROBIOTICS IN PRODUCTION OF FERMENTED SAUSAGES |
|
|
Motovilina A.A., Vasilieva T.V., Semenova A.A.
|
| No 3 (2025) |
Influence of sous-vide technology on juiciness of semi-finished products of high degree of readiness |
|
|
Koksharov A.A., Plastun A.D., Mayurnikova L.A., Rudnev S.D., Mirnyj D.D.
|
| No 3 (2025) |
Legal regulation of innovative activities in the sphere of the agro-industrial complex |
|
|
Kuznetsova O.A., Petrunina I.V.
|
| No 3 (2025) |
Modeling the Nutritional Composition of a Specialized Product for Nutritional Support of Children |
|
|
Derevitskaya O.K., Aslanova M.A., Soldatova N.E.
|
| No 3 (2025) |
Nutritional Components for Enteral Nutrition in Rehabilitation after Cerebral Disasters |
|
|
Moldovanov G.G., Dydykin A.S., Aslanova M.A., Derevitskaya O.K., Fedulova L.V.
|
| No 3 (2025) |
Optimization of the Extrusion 3D Printing Process of Minced Chicken Products |
|
|
Martekha A.N., Kopytin R.I., Toroptsev V.V.
|
| No 3 (2025) |
Study of Iodine Losses Upon Production of Culinary Products and Storage of Minced Semi-Finished Products from Khainak Meat |
|
|
Angarkhaeva A.T., Danilov M.B., Shagdartsyrenova B.V.
|
| No 3 (2025) |
The influence of freeze-dried animal-derived products on hematological parameters in nonlinear laboratory animals (Mus musculus) |
|
|
Riabchenkova A.A., Chirak E.L., Chirak E.R., Kopat V.V., Dukhovlinov I.V., Babkin E.V.
|
| No 3 (2025) |
Using the Fuzzy Logic Apparatus in Food Engineering |
|
|
Nikitina M.A.
|
| No 3 (2025) |
Working on Mistakes — Guarantee of Quality |
|
|
Mileenkova E.V., Gustova T.V., Krylova V.B., Revutskaya N.M.
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