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Rambler's Top100

Food processing industry (eng), 2/2013

 

ENSURING FOOD, HEALTH AND ENVIRONMENTAL SAFETY

Podkopaev D.O., Suvorov O.A., Labutina N.V., Grekova A.V., Sidorenko Y.I. Special ways of using of nanoparticles in food industry

Vasilyev A.M., Machikhin S.A., Abramov E.V., Volkov A.S., Kirakosyan D.V. Influence of kinematic and bearing surface form to grain separation

Kalnitskaya O.I., Tagirov A.M., Shopinskaya M.I. Assessment of slaughter poultry products from the point of view of thir quality and safety using update microbiological methods

Yurikova E.V., Assistant, Savvateev E.V., Savvateeva L.Y. Analysis antioxidant characteristics of additives used in production of semi-finished chopped meat products

Butrim S.M., Litvyak V.V., Andreev N.R., Koptelova E.K. Features of starch cationization by 3-chloro-2-hydroxypropyltrimethylammonium chloride

Kolotvina S.V., Mashentseva N.G., Nguyen Tkhi Min Khan. Role of starting cultures in production of fermented meat products with lower cholesterol content

Nikolaev N.S., Âurlev M.I. Triboelectricity and Efficiency of Convective Drying

NEW TECHNOLOGIES IN FORMATION

Edelev D.A., Matison V.A., Mayorova N.V., Ignar S. Diversification and Integration of System of Higher Education

Edelev D.A., Matison V.A., Kantere V.M., Ignar S. Structure of Qualification in Professional Education

Rui Costa. Alignment of Learning Outcomes with Programme Objectives and Cycle Descriptors. Example of the food Engineering Masrwr's Degree in IPC

MARKET AND BUSINESS

Rubtsov A. Russian independent brewing business - does it exist and when will the light flash at the end of the tunnel?

CONGRATULATION UPON A JUBILEE!

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS