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Результати 1-10 зі 15.
Знайдені матеріали:
Дата випускуНазваАвтор(и)
2020DEVELOPMENT OF THE TECHNOLOGY OF SOYA FLOUR ENRICHED WITH IODINEYa. Beletska, R. Plotnikova, M. Bakirov, O. Vereshchynskyi
2020PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASESN. Pritulska, I. Motuzka, A. Koshelnyk, M. Jarossová, A. Lacková
2020RESEARCH OF THE BACTERICIDAL PROPERTIES AND TOXICITY OF COMPOSITIONS FOR STONE FRUIT PRESERVATIONA. Dubinina, T. Letuta, V. Novikova
2020PROSPECTS OF USING GLUCOSE-FRUCTOSE SYRUP IN THE RIBOFLAVIN BIOTECHNOLOGYV. Polishchuk, O. Dugan
2020APPLICATION OF THE IMPEDANCE METHOD FOR DETERMINATION OF MONOSODIUM GLUTAMATE IN FOOD PRODUCTSYu. Slyva, E. Pokhodylo
2020CANNING FOOD IN SEMI-RIGID POLYMERIC AND COMPOSITE CONTAINERSYa Verkhivker, Ye Miroshnychenko
2020NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETYL. Valevskaya, A. Iegorova, L. Ovsiannykova, O. Sokolovskaya, F. Marchenkov, A. Shulyanska
2020SPECIFIC FEATURES OF NITROGEN METABOLISM DURING FERMENTATION OF MUST FROM WHITE GRAPE VARIETIES GROWN IN THE ODESSA REGIONO. Tkachenko, O. Kananykhina, T. Suhachenko, T. Turpurova, O. Titlova
2020DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILEA. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V Shcherbina
2020IMPROVING THE QUALITY OF EXPORT CONSIGNMENTS OF CLASS 4 WHEAT INTENDED TO BE USED AS FOODG. Stankevych, A. Borta, A. Penaki

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