Food Fortification as a Preventive Factor of Micronutrient Deficiency by Mayurnikova L., Koksharov A., Krapiva T., Novoselov S.

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ON THE POSSIBILITY TO GROW HIGH-SELENIUM WHEAT IN THE KUZNETSK BASIN by Davydenko N.I., Mayurnikova L.A.

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ELEMENTS AND FUNCTIONS OF MECHANISM FOR INNOVATION ENVIRONMENT FORMATION UNDER REGIONAL CONDITIONS by Novoselov S.V., Mayurnikova L.A., Kilina I.A.

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ANALYSIS AND PROSPECTS OF CATERING MARKET IN REGIONS by Mayurnikova L.A., Krapiva T.V., Davydenko N.I., Samoylenko K.V.

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PRICING AT FOOD SERVICE ESTABLISHMENT UNDER THE CONDITIONS OF THE REGION by Scherbakova T.A., Krapiva T.V., Novoselov S.V., Mayurnikova L.A.

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APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT by Krapiva T.V., Urzhumova A.I., Mayurnikova L.A., Novoselov S.V.

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DEVELOPMENT OF A FUNCTIONAL BASIS OF PHYTO-BEVERAGES WITH AN INCREASED ANTIOXIDANT ACTIVITY FOR THE CORRECTION OF NUTRITION OF PATIENTS WITH DIABETES MELLITUS by Mayurnikova L.A., Zinchuk S.F., Davydenko N.I., Gilmulina S.A.

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Studying the impact of traditional and modern technologies on preserving the nutritional value of semi-finished fish products by Mayurnikova L.A., Koksharov A.A., Meshkov V.O., Krapiva T.V., Laa S.R.

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IDENTIFICATION AND ANALYSIS OF CATERING DEVELOPMENT FACTORS IN THE KEMEROVO REGION by Mayurnikova L.A., Scherbakova T.A., Krapiva T.V., Davydenko N.I., Novoselov S.V.

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