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2018 (published: 31.12.2018)
Number 4(38)
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Processes and Food Production Equipment
An improved method for calculating the power of the mixing device Sinyavskiy Y.V. |
pp. 3–14 |
Stabilization of coloring substances in the composition of inclusive nanocomplexes based on starch products Rudometova N.V., Kulishova K.E. |
pp. 15–21 |
Optical properties of lipids of animal origin Alla P. Nechiporenko, Vеsо O.S., Liudmila V. Plotnikova, Ulyana Yu. Nechiporenko, Mel’nikova M.I. |
pp. 22–35 |
Influence of pure solute on its activity during refrigeration of products Erlikhman V.N., Fatykhov J.A. |
pp. 36–41 |
Determination modes of hydrolysates preparation from wheat sliced loaves Ibrahim Monika, El Youssef F., Barakova N.V. |
pp. 42–48 |