Results 91 to 100 of about 10,059 (121)
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2022
Темой данной магиÑÑеÑÑкой диÑÑеÑÑаÑии ÑÑало «ÐпÑеделение ведÑÑÐ¸Ñ ÑвойÑÑв ÑвÑзаннÑÑ Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑнÑм поведением ÑоÑÑÑдников в пÑоÑеÑÑе ÑÑÑдовой деÑÑелÑноÑÑи».
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Темой данной магиÑÑеÑÑкой диÑÑеÑÑаÑии ÑÑало «ÐпÑеделение ведÑÑÐ¸Ñ ÑвойÑÑв ÑвÑзаннÑÑ Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑнÑм поведением ÑоÑÑÑдников в пÑоÑеÑÑе ÑÑÑдовой деÑÑелÑноÑÑи».
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2022
In this work, an investigation of the elastic and damping properties of a metal-polymer multilayer composite was done. An analytical calculation of elastic parameters based on the classical laminate theory was performed, and an analytical calculation of dynamic composite modules was also performed using a modified theory of complex modules.
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In this work, an investigation of the elastic and damping properties of a metal-polymer multilayer composite was done. An analytical calculation of elastic parameters based on the classical laminate theory was performed, and an analytical calculation of dynamic composite modules was also performed using a modified theory of complex modules.
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2021
Рданной ÑабоÑе пÑоведено иÑÑледование меÑодов пÑогнозиÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑлÑÑайной велиÑÐ¸Ð½Ñ Ð¸ вÑбÑан меÑод, Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÐºÐ¾ÑоÑого поÑÑÑоен пÑогноз. ÐÑли иÑполÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑовÑеменнÑе меÑÐ¾Ð´Ñ Ð¾Ð±ÑабоÑки даннÑÑ .
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Рданной ÑабоÑе пÑоведено иÑÑледование меÑодов пÑогнозиÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑлÑÑайной велиÑÐ¸Ð½Ñ Ð¸ вÑбÑан меÑод, Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ ÐºÐ¾ÑоÑого поÑÑÑоен пÑогноз. ÐÑли иÑполÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑовÑеменнÑе меÑÐ¾Ð´Ñ Ð¾Ð±ÑабоÑки даннÑÑ .
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2023
This work is devoted to the study of the effect of ultrasonic exposure and treat-ment with an anode fraction of electrochemically activated water in combination with vacuuming on the microbiological stability of beef semi-finished products during cold storage.
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This work is devoted to the study of the effect of ultrasonic exposure and treat-ment with an anode fraction of electrochemically activated water in combination with vacuuming on the microbiological stability of beef semi-finished products during cold storage.
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Ðизайн конÑепÑÐ¸Ñ Ð½Ð°ÑÑÑнÑÑ Ð¸ наÑÑолÑнÑÑ ÑаÑов
2019ÐонÑепÑÑалÑÐ½Ð°Ñ ÑазÑабоÑка моделÑного ÑÑда ÑаÑов, пÑиÑÑоÑеннÑÑ Ðº ÑÐ±Ð¸Ð»ÐµÑ ÐолиÑÐµÑ Ð½Ð¸ÑеÑкого ÑнивеÑÑиÑеÑа, наÑеленного на ÑазнÑе ÑелевÑе аÑдиÑоÑии и Ñазное ÑÑнкÑионалÑное назнаÑение. ÐоделÑнÑй Ñ
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Ð ÐµÐ»Ð¸Ð³Ð¸Ð¾Ð·Ð½Ð°Ñ Ð¿Ð¾Ð»Ð¸Ñика ÐÐРна пÑимеÑе Ñ ÑиÑÑианÑÑва
2017ÐÐ°Ð½Ð½Ð°Ñ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð°Ñ ÑабоÑа поÑвÑÑена Ñелигиозной полиÑике ÐÐРна пÑимеÑе Ñ ÑиÑÑианÑÑва. Рней ÑаÑÑмоÑÑÐµÐ½Ñ Ð·Ð°ÐºÐ¾Ð½Ð¾Ð´Ð°ÑелÑÐ½Ð°Ñ Ð±Ð°Ð·Ð° по ÑÐµÐ»Ð¸Ð³Ð¸Ð¾Ð·Ð½Ð¾Ð¼Ñ Ð²Ð¾Ð¿ÑоÑÑ, оÑÐ³Ð°Ð½Ñ Ð³Ð¾ÑÑдаÑÑÑвенного и паÑÑийного ÑпÑÐ ...
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2023
Тема вÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ: «ФоÑмиÑование поÑÑебиÑелÑÑÐºÐ¸Ñ ÑвойÑÑв и оÑенка каÑеÑÑва мÑÑнÑÑ Ð¿Ð¾Ð»ÑÑабÑикаÑов Ñ Ð¸ÑполÑзованием добавок, ÑÐ¾Ñ ÑанÑÑÑÐ¸Ñ ÐºÐ°ÑеÑÑво». ÐбÑекÑом иÑÑледованиÑ
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Тема вÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ: «ФоÑмиÑование поÑÑебиÑелÑÑÐºÐ¸Ñ ÑвойÑÑв и оÑенка каÑеÑÑва мÑÑнÑÑ Ð¿Ð¾Ð»ÑÑабÑикаÑов Ñ Ð¸ÑполÑзованием добавок, ÑÐ¾Ñ ÑанÑÑÑÐ¸Ñ ÐºÐ°ÑеÑÑво». ÐбÑекÑом иÑÑледованиÑ
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2017
РнаÑÑоÑÑей ÑабоÑе Ñ ÑелÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑизиÑеÑÐºÐ¸Ñ ÑвойÑÑв маÑеÑиалов, подвеÑгнÑÑÑÑ ÑдаÑÐ½Ð¾Ð¼Ñ Ð½Ð°Ð³ÑÑÐ¶ÐµÐ½Ð¸Ñ ÑазÑабоÑана меÑодика пÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑооÑвеÑÑÑвÑÑÑÐ¸Ñ Ð¸ÑпÑÑаний и вÑполнена ÑеÑÐ¸Ñ Ð¾Ð¿ÑÑов Ñ
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РнаÑÑоÑÑей ÑабоÑе Ñ ÑелÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑизиÑеÑÐºÐ¸Ñ ÑвойÑÑв маÑеÑиалов, подвеÑгнÑÑÑÑ ÑдаÑÐ½Ð¾Ð¼Ñ Ð½Ð°Ð³ÑÑÐ¶ÐµÐ½Ð¸Ñ ÑазÑабоÑана меÑодика пÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑооÑвеÑÑÑвÑÑÑÐ¸Ñ Ð¸ÑпÑÑаний и вÑполнена ÑеÑÐ¸Ñ Ð¾Ð¿ÑÑов Ñ
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2022
The purpose of this work is to improve the technology of semi-finished meat products using innovative processing methods. To achieve this goal, the following tasks were formulated and implemented: - information search and analysis of scientific and professional sources, normative documents on the topic of WRC; - substantiation and selection of objects,
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The purpose of this work is to improve the technology of semi-finished meat products using innovative processing methods. To achieve this goal, the following tasks were formulated and implemented: - information search and analysis of scientific and professional sources, normative documents on the topic of WRC; - substantiation and selection of objects,
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2020
This work is devoted to quality assessment and identification of consumer preferences in the segment of meat semi-finished products. Tasks that were solved during the research: 1. Study of product characteristics and quality requirements for meat semi-finished products. 2.
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This work is devoted to quality assessment and identification of consumer preferences in the segment of meat semi-finished products. Tasks that were solved during the research: 1. Study of product characteristics and quality requirements for meat semi-finished products. 2.
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