14. Технология продовольственных продуктов
GRAIN CLASS DETERMINATION BY WHEAT GRAIN ANALYSIS
17.05.2022
15940
THE USE OF FUNCTIONAL INGREDIENTS OF VEGETABLES FOR THE PRODUCTION OF FLOUR CONFECTIONERY
16.05.2022
876
DRYING PRODUCTS WITH INFRARED RAYS
14.05.2022
741
INFLUENCE OF SPRINKLING ON THE GROWTH AND DEVELOPMENT OF PROMISING VARIETIES OF WINTER WHEAT
13.05.2022
786
ANTIMICROBIAL ACTIVITY OF PEPTIDES PRODUCED FROM AMARANTH SEED PROTEINS AND OTHER AMARANTH GRAIN PROCESSING PRODUCTS
06.05.2022
964
INFLUENCE OF RATE OF MINERAL FERTILIZERS AND IRRIGATION REGIME ON YIELD OF STRAW AND GRAIN WINTER DURUM WHEAT
26.04.2022
960
STUDY OF THE PROCESS OF OPTIMIZING THE SUPPLY OF AGRICULTURAL PRODUCTS THROUGH THE MODEL "AGRICULTURAL SUPERDOCKING"
21.04.2022
712
COLLECTING AND STORING PEACHES
20.04.2022
10688
RECIPE AND TECHNOLOGY OF VEGETABLE PRODUCTION PAST NEW DIRECTION
19.04.2022
1116
IMPROVING THE SOYBEAN SEED CLEANING PROCESS
18.04.2022
1274
DEVELOPMENT OF A CONCEPT DIAGRAM OF A MECHANIZED LINE FOR THE PRODUCTION OF CANNED NATIONAL DISH HALIM
14.04.2022
865
EFFICIENT USE OF FLOATING WOODEN PACKS IN THE INTENSIFICATION OF MASS TRANSFER PROCESSES
11.04.2022
887
STUDY OF ORGANOLEPTIC, PHYSICOCHEMICAL, BACTERIOLOGICAL AND MICROBIOLOGICAL PARAMETERS OF CANDIED FRUITS FROM NON-TRADITIONAL RAW MATERIALS
06.04.2022
1287