Zobrazeno 1 - 10
of 25
pro vyhledávání: '"N.I. Dunchenko"'
Publikováno v:
Vsyo o myase. :10-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::940632847838cc06d241068fda408907
https://doi.org/10.21323/2071-2499-2021-3-10-15
https://doi.org/10.21323/2071-2499-2021-3-10-15
Publikováno v:
Cheesemaking and buttermaking. :10-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::018c7ae3eb1dd30a9beedeb93072e80e
https://doi.org/10.31515/2073-4018-2021-5-10-12
https://doi.org/10.31515/2073-4018-2021-5-10-12
Publikováno v:
Cheesemaking and buttermaking. 55:50-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52b709ea48df67985831e7bbeed5fbc8
https://doi.org/10.31515/2073-4018-2021-4-50-52
https://doi.org/10.31515/2073-4018-2021-4-50-52
Publikováno v:
Dairy Industry. :57-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::371655302501280152bf3575e231dc6d
https://doi.org/10.31515/1019-8946-2021-09-57-59
https://doi.org/10.31515/1019-8946-2021-09-57-59
Autor:
S.V. Denisov, N.I. Dunchenko
Publikováno v:
Сheesemaking and buttermaking. 56:46-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8740665c7897bedc134e84f9ae9c304
https://doi.org/10.31515/2073-4018-2019-6-46-49
https://doi.org/10.31515/2073-4018-2019-6-46-49
Publikováno v:
Сheesemaking and buttermaking. 56:40-42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e940e53fa8af36c7932378908f6800f
https://doi.org/10.31515/2073-4018-2020-4-40-42
https://doi.org/10.31515/2073-4018-2020-4-40-42
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 182-190 (2018)
The modern trends in the field of food quality management place emphasis on ensuring the traceability and systemic control of the parameters of the life cycle of products. ISO 9000 international standards recommend a process approach for these purpos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::defbef4bb5ce6ef56913d84a20dffa6d
https://doi.org/10.21603/2308-4057-2018-1-182-190
https://doi.org/10.21603/2308-4057-2018-1-182-190
Publikováno v:
Dairy Industry. :52-53
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7ad228f14379a79233b3c9f7247f9c1
https://doi.org/10.31515/1019-8946-2021-11-52-53
https://doi.org/10.31515/1019-8946-2021-11-52-53
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:032008
The main aim of any company is consumer satisfaction. However, in order to promote a new product on a market, an analysis of consumer preferences is not enough, you must make sure that the product meets all safety requirements for this category of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32fc2aa0c20e0a6271c5bbd06609d391
https://doi.org/10.1088/1755-1315/640/3/032008
https://doi.org/10.1088/1755-1315/640/3/032008
Autor:
E.S. Voloshina, S.V. Kuptsova, N.I. Dunchenko, O B Fedotova, V.S. Yankovskaya, K V Mikhaylova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:062001
The article proposes a new fish product and process design approach, which includes qualimetry approaches (the property tree, a comprehensive method of qualimetric assessment, qualimetric scaling, expert qualimetry, qualimetric forecasting) and up-to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16f7d1a5c8855c03d890f32df3b91b94
https://doi.org/10.1088/1755-1315/640/6/062001
https://doi.org/10.1088/1755-1315/640/6/062001