Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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106 kb

ASSESSMENT OF FACTORS OF DEMAND FORMATION ON WORKPEOPLE IN AGRICULTURAL SPHERE OF REGIONAL LABOUR MARKET

abstract 0410807005 issue 41 pp. 56 – 65 15.09.2008 ru 4823
General problems of labor market formation and approaches to the factors selection, influencing the formation of regional labor market were considered and investigated. Method of factors influence assessment on demand level in agricultural sphere of regional AIC was offered.
574 kb

PRINCIPLES OF CONSTRUCTION AND STAGES OF CREATION OF PROGRAMMING COMPLEX ON ANALYSIS AND ASSESSMENT OF RISKS AT AGRO-INDUSTRIAL COMPLEX ENTERPRISES

abstract 0350801014 issue 35 pp. 211 – 228 29.01.2008 ru 4852
Principles of construction and stages of programming complex on analysis and risks assessment at the enterprises of agro-industrial complex, including design of general architecture of programming complex, logical structure of programming models, being the part of programming complex, physical structure of programming complex on the level of file system and algorithm of functioning of complex software are considered in the article.
177 kb

REFORMING OF PETROLS BY ELECTROMAGNETIC FIELD

abstract 0350801005 issue 35 pp. 50 – 55 29.01.2008 ru 4930
Influence of electromagnetic field on petrols, which leads to the decrease of their physic-chemical parameters and temperature of flash are considered in the article as well, and therefore to increase the calorific capability of fuels.
123 kb

TO A QUESTION ABOUT THE MARKET CONCEPT OF SPECIALISATION AND OUTSOURCING WITHIN THE LIMITS OF REGIONAL AGRARIAN AND INDUSTRIAL COMPLEX

abstract 0470903011 issue 47 pp. 155 – 168 31.03.2009 ru 4957
The revolutionary changes which have occurred owing to transformational market reforms have led to necessity of basic changes of the theoretical and methodological postulates, concerning organization and management of agrarian manufacture and business
335 kb

ANALYSIS OF FOOD PRODUCTS CONSUMPTION LEVEL

abstract 1011407028 issue 101 pp. 480 – 495 30.09.2014 ru 4986
The article is devoted to the question of analysis of food consumption. The consumption structure of main types of agricultural products has been examined. Issues of food needs saturation have been examined as well
546 kb

AGRICHEMISTRYC PROPERTIES OF BLACK LEACHED SOIL AND EFFICIENCY OF A FIELD CROP ROTATION IN CONNECTION WITH APPLICATION OF MINERAL FERTILIZERS

abstract 0460902009 issue 46 pp. 91 – 145 27.02.2009 ru 5003
A stationary experiment at Agrochemistry chair of Kuban' state agrarian university has revealed certain changes in humus contents and physical and chemical properties of black leached soil after two stages of field crop rotation as a result of long-term application of mineral fertilizers
152 kb

ORIGIN AND MAKING OF BUSINESS ON KUBAN: CONDITIONS, PROBLEMS AND INSTRUMENTS OF DECISION

abstract 0360802014 issue 36 pp. 219 – 234 29.02.2008 ru 5123
Economic analysis of historical facts and problems of origin, making of business on Kuban at the end of 19 in the beginning of 20 century was conducted in the article. Problems of small-scale business were shown up in the course of analysis. Experience of application of a range of instrumental sets of problems decision and creation of economic, social and entrepreneunial preconditions for their decision was considered. Experience of small-scale business development on one territory, but in different epochs, bears some historical identification.
581 kb

USE OF CRIOPROTECTORS IN THE BAKING SECTOR

abstract 1051501031 issue 105 pp. 522 – 546 30.01.2015 ru 5777
The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector
242 kb

SYNERGETIC INFORMATION THEORY Part 1. Synergetic approach to definition of quanti-ty of information

abstract 0440810012 issue 44 pp. 174 – 197 25.12.2008 ru 5955
A new approach to definition of quantity of informa-tion is stated. According to the approach an informa-tion can be defined as data about finite set which is considered like integration and information measure is average length of integrative code of elements. Examples of use of this approach are given.
132 kb

MODERN ASPECTS OF CUSTOMER RETENTION IN THE BANK

abstract 0761202018 issue 76 pp. 206 – 217 29.02.2012 ru 5988
The article investigates the current issues management client base of commercial bank. Set objectives that are set when working with clients, the rationale for the development of client policy. We study the principle of segmentation as the basic principle is to develop the customer base and its market capitalization. The necessity of developing and implementing programs of bank loyalty. Identified gaps and proposed major activities, which should give special attention to improve customer retention policy
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