The content of issue 4 (61)

Section.Technology of food products

Agassounon Djikpo Tchibozo M., Anago D.G., Guidi Tognon Clotilde, Chegnimonhan V. , Galimova Larissa V., Savadogo A., Alladagniwèkè M., Ameyapoh B. Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic
3
Soboleva E.V, Sergatchyova E.S., Ternovskoy G.V. Use of a probiotic yeast strain in technology of bread from wheat flour
11
Ivleva A.R., Kanarskaya Z.A. Аdsorption of T-2 mycotoxins hydrocolloids
16
Derkanosova A.A. , Orinicheva A.A., Muravev A.S. Chemical composition and antioxidant activity of hop products
19
Novokshanova A. L. , Ababkova A.A., Abramov D. V. Optimum consortia of microorganisms in protein fermented milk prodcut
23
Petiy I.A., Chernova A.V., Pritykina N. A. Antioxidant properties of precooked meat semi-finished product
30

Section.Energetic, metallurgical and chemical mechanical engineering

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Kosachevsky V. A. Scroll compressors capacity
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58

Section.Physics

Buy M.T., Igor V. Baranov, Pakhomov O.V., Eskov A.V., Anokhin A.S., Semenov A.A., Belyavsky P.Yu., Electrocaloric microcooler for thermoelastic detector
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Semenov E.V., Babakin B. S., Voronin M. I., Belozerov A.G., Babakin S. B. Mathematical modeling of thermostating liquid cooling process by the system of frozen ballons
74
Tsvetkov O. B., Laptev Yu.A. , Rykov S.V. , Galachova N.A. , Ismagilov N.G. On the thermal conductivity of R32 in critical region
80