Collection's Items (Sorted by Submit Date in Descending order): 1 to 16 of 16
| Issue Date | Title | Author(s) |
| 2019 | THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS | V. Danchuk, V. Trach, S. Midyk, О. Danchuk, V. Ushkalov, O. Kepple |
| 2019 | TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST | K. Sakibaev, L. Pylypenko, T. Nikitchina, G. Kasyanov |
| 2019 | FUNCTIONAL FOODS: PROSPECTS IN UKRAINE | L. Kaprelyants, A. Yegorova, L. Trufkati, L. Pozhitkova |
| 2019 | OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE | M. Nikolova, T. Prokopov, D. Taneva, N. Dimitrov |
| 2019 | THE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE | G. Krusir, T. Shpyrko, О. Sagdeeva, V. Zakharchuk |
| 2019 | STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP | G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. Shevchenko |
| 2019 | THE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION | O. Dulka, V. Prybylskyi, S. Oliynyk, A. Kuts, O. Kovalenko |
| 2019 | THE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS | B. Yegorov, N. Batievskaya |
| 2019 | INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS | I. Tsykhanovska, L. Skurikhina, V. Evlash, L. Pavlotska |
| 2019 | ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS | D. Zhygunov, D. Marchenkov, T. Lebedenko |
| 2019 | USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS | O. Topchii, Ye. Kotliar, T. Honcharenko, A. Petryna, O. Tarasiuk |
| 2019 | INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM | Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-Tabasi |
| 2019 | OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX | K. Iorgachova, N. Sokolova, S. Kotlik |
| 2019 | TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS | D. Fedorova, L. Diachuk, K. Palamarek |
| 2019 | RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS | G. Deinychenko, Т. Lystopad, T. Kolisnychenko |
| 2019 | THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT | L. Vinnikova, O. Synytsia, A. Kyshenia |
Collection's Items (Sorted by Submit Date in Descending order): 1 to 16 of 16
