Vol. 11 No. 2 (2024)

Published: 2024-05-09

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

V.M. Zimnyakov, D.I. Frolov

5-10
- pdf (Русский)
PROSPECTS FOR THE ENRICHMENT OF CHOPPED FISH SEMI-FINISHED PRODUCTS WITH VEGETABLE RAW MATERIALS

E.I. Nazarova, P.K. Garkina

11-14
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

ON THE ISSUE OF THERMAL VACUUM EXTRUSION MULTICOMPONENT RAW MATERIALS OF PLANT ORIGIN

A.A. Kurochkin, O.A. Novikova, V.Yu. Yuryev

15-20
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INVESTIGATION OF THE PROCESSES OF DEPOSITION OF COMBUSTION PRODUCTS OF WOOD CHIPS AND AROMATIC MIXTURES ON MEAT PRODUCTS UNDER THE INFLUENCE OF ELECTROSTATIC FIELD

P.I. Piyaiko, A.A. Blinokhvatov

21-25
- pdf (Русский)
INVESTIGATION OF FACTORS OF CONVECTIVE DRYING OF POULTRY MANURE

M.A. Potapov, D.I. Frolov

26-33
- pdf (Русский)
PROSPECTS FOR THE USE OF POULTRY MANURE AS AN ORGANIC FERTILIZER IN AGRICULTURE

M.A. Potapov, D.I. Frolov

34-38
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

FEATURES OF PRODUCTION OF HALAL PRODUCTS

V.M. Zimnyakov, R.R. Shabaev

39-44
- pdf (Русский)