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Issue DateTitleAuthor(s)
2019DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVESR. Pavlyuk, V. Pogarskaya, K. Balaba, T. Kravchuk, A. Pogarskiy
2019ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВЕ. Biletsky, A. Zaparenko, А. Savytska, А. Grygorenko
2020SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGIONO. Kananykhina, O. Tkachenko, T. Suhachenko, O. Titlova
2019IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINESO. Khodakov, L. Osypova, H. Sarkisyan, O. Radionova, T. Afanasyeva
2019RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGEN. Bozhko, V. Tischenko, V. Pasichnyi, O. Moroz
2019FATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWINGM. Kucheruk, S. Midyk, D. Zasekin, В. Ushkalov, О. Kepple
2019COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTSI. Bilenka, N. Lazarenko, О. Zolovska, N. Dzyuba
2019ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISEAsiye Ahmadi-Dastgerdi
2019DESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLESA. Lilishentseva, A. Smolyar
2019POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATIONL. Tyshchenko, О. Shtonda, О. Pylypchuk, A. Menchynsk, V. Shakhvorostova

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