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