Food Systems
| 期 | 标题 | 文件 | |
| 卷 34, 编号 4 (2024) | Investigation of the Effect of the Homogenization Regime on Energy Costs and Shelf Life of Yogurt with Dogberry Puree |
 (Rus) |
|
| Gerber Y., Kalinovskaya T., Gavrilov A., Kiyan N. | |||
| 卷 34, 编号 1 (2024) | Scientific and Technical Basis for the Development of an Induction Heating Unit for Milk Pasteurization |
(Rus) |
|
| Neverov E., Vladimirov A., Korotkih P., Nikolaeva E., Porokhnov A. | |||
| 卷 33, 编号 4 (2023) | Application of Fuzzy and Clear Mathematical Models in Hybrid Control of the Process of Single-Stage Mincing of Frozen Meat |
(Rus) |
|
| Kapovskiy B., Pchelkina V., Dydykin A. | |||
| 卷 33, 编号 3 (2023) | Development of a Graphic Interface Application for the Vision System of the Fruit Sorting Line |
(Rus) |
|
| Yurin A., Kazakevich P. | |||
| 卷 32, 编号 3 (2022) | Change of Spectral Photoluminescent Properties of Milk during Souring |
(Rus) |
|
| Belyakov M., Samarin G., Kudryavtsev A., Efremenkov I. | |||
| 卷 32, 编号 2 (2022) | The Influence of Gluten-Free Flour on Bakery Dough Quality |
(Eng) |
|
| Merker A., Reva E., Serdyuk V. | |||
| 1 - 6 的 6 信息 | |||