Food processing industry (eng), 1/2013

INNOVATIONS FOR FOOD, HEALTH AND ENVIRONMENTAL SAFETY

Kiprushkina E.I., Kolodyaznaya V.S., Chebotar V.K. Environmentally Friendly Practices in the Integrated Protection and Preservation of Plant Products   

Gorlov I.F., Nelepov Y.N., Karpenko E.V. A Method of Producing Beef, Enriched with Iodine and Zinc   

Eveleva V.V., Kolodyaznaya V.S., Demchenko V.A. Innovative Food Additives in the Production of Preserves from the Frozen Sea Fish

Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Zyakun A.M. The Distribution of the Stable Isotopes of Carbon in Plants of Grape and in Wine According to Climatic Factors of District

Tsaloeva M.R., Dubtsov G.G. The Relationship of Vitamin and Mineral Status and Physical Performance of Individuals of V Groupe of Intensity of Labor

Sarkisyan V.A., Smirnova E.A., Kochetkova A.A., Bessonov V.V. Synergistic Interactions of Antioxidants in Fatty Products

Food Exports: Development Prospects

NEW TECHNOLOGIES IN FORMATION

Rokotyanskaya V.V. Imperatives of Forming a Model of Interaction Between Education and Industrial Production
 

Sklyarenko S.A., Mastikhin A.A. Filippova M.G. Kappusheva F.M. Formation of Innovative Cluster for Cooperation of Educational Institutions of Higher and Professional Education, and Enterprises of the Food Industry in Moscow

News from R&D institutes and higher educational institutions