Theoretical platform of generation and transplantation of corporate institutes of knowledge management is discussed in paper. On the base of Russian and foreign practice of knowledge management, author proposed the method of building of corporate knowledge structure as special corporate found of development of human capital, corporate found of social and economic initiatives support, corporate bank of perspective ideas for development
The paper presents the study of a new meat product – meat snacks. The shelf life of meat snacks at different temperatures is studied. Investigations of organoleptic characteristics of meat snacks during storage are made. Sanitary and microbiological safety of meat snacks is studied. Storage time at different temperatures is set
This article offers the logical probabilistic approach of administrative decisions acceptance in electronic libraries creation
In the article, agrotechnical requirements to preseeding processing of soil are stated. The technique and results of experimental researches of the combined arable unit with working body of active action are resulted. Pa-rameters and the operating modes of the unit providing quality of crushing of soil, meeting agrotechnical re-quirements are proved
The article gives the results of the theoretical and laboratory investigation of the improved lump destroying operating element in order to find the optimal parameter of the machining gap when the highest effectiveness of the device work is achieved
Two variants of planning the logs cutting of into sections, for subsequent bonding in laminated section timber - boards, beams and panels are presented. The technique makes it possible to predict and ensure output of products with given specification with the bulk yield up to 70-80%
Results of rheological investigations of
protein-chitosan complex obtained from milk-whey system with different ratio of components are demon-strated. Portable consistometer to determine elastic behavior of the samples is designed.
Optimal protein-chitosan complex, close in
rheological parameters to curd cheese 18% fat, is detected
In the article, the influence of poultry-farming complexes on adjoining territory is considered. Installation for processing of a waste of poultry farming is offered, parameters and modes of its work are proved
The article gives a detailed survey of the history of the industrious output and describes the prebiotic properties of palatinose. It puts under the discussion the most important technological properties of sweetener, which application might turn confectionery products to the items of functional diet
The nature of the development of internal stresses and shrinkage after thermal and chemical treatment and drying by various modes is examined