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Найденные ресурсы:

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