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Просмотр собрания "Технології харчових продуктів і комбікормів (Technologies of food products and mixed fodders)" по группе - Заголовки

Результаты 1 по 20 из 211 дальше >

Дата выпуска	Название	Автор(ы)
2019	ACTUALITY DEVELOPMENT OF WATER PREPARATION TECHNOLOGY FOR PRODUCTION OF NATURAL FOOD DYES	Kovalenko, O. O.; Kokhanska, A. V.
2018	ALTERNATIVE CURING AS A METHOD OF REDUCING THE RISK OF NITROSAMINES FORMATION	Ryszard, К.; Kostecki, А.; Danyluk, В.; Bilska, А.; Krzywdzińska-Bartkowiak, М.; Piatek, М.
2021	Anatomical and histological bases of the formation of pork color with autolysis defects	Patyukov, S.; Fugol, A.; Palamarchuk, A.; Kushnyrenko, N.
2021	Application of artificial pork fat in boiled sausage technology	Patyukov, S.; Fugol, A.; Palamarchuk, A.; Kushnyrenko, N.
2020	Black Sea rapana as a prospective raw material	Palamarchuk, A. S.; Patyukov, S. D.; Kushnirenko, N. M.
2017	Changes in quality indicators of wheat grain during storage in metal silo	Fomenko, A.; Zhygunov, D.
2021	Characteristics of water in the dough for products of delayed baking	Petkova, O.; Verkhivker, Ya.; Myrоshnichenko, E.
2018	Chemical composition and properties of small-seeded bean cultures	Ovsiannykova, L. K.; Valevska, L. O.; Chumachenko, Y. D.
2020	Comparison of winter wheat grain technological properties under the influence of organic and mineral fertilisers	Petraityte, D.; Ceseviciene, J.; Arlauskiene, A.; Slepetiene, A.
2017	Determination of antioxidant E300 with using the Tb(III)-ciprofloxacin complex as the luminescent marker	Malinka, E.V.; Beltyukova, S. V.; Cherednychenko, Ie. V.
2018	Experimental investigations of the biosorption process of heavy metal ions from natural and waste water	Novoseltseva, V. V.; Kovalenko, O. O.
2021	Expertise and analysis of pyramid tea bags by optical microscopy and ftir-spectroscopic methods and microplastic debris formation in brewed tea	Malynka, O. V.; Malynka, Y. O.; Petryk, K. O.
2021	Features of determination in food products bacillus cereus using chromogenic substrates	Pilipenko, L. N.; Nikitchina, T. I.; Nikitchina, А. А.
2021	Influence of the newest methods of culinary processing and biotechnological features of hydrobionts on the change of dish quality indicators	Zhenkun, C.; Manoli, T.; Nikitchina, T.
2019	INVESTIGATION OF STRUCTURE AND COMPOSITION OF BIOSORBENTS, OBTAINED FROM PEA AND GRAPE WASTE PROCESSING	Novoseltseva, V.; Kovalenko, O.; Yankovych, H.; Václavíková, M.; Melnyk, I. V.
2018	Methodological approaches to the destruction of probiotic bacteria peptidoglycan	Kapustian, A. I.; Cherno, N. K.
2018	New approaches to getting psychobiotics	Zhuk, O. V.
2019	NOVEL FUNCTIONAL CEREAL INGREDIENTS	Pozhitkova, L. G.; Buzhylov, N. G.; Kaprelyants, L. V.
2019	ORGANIC BIOMETAL COMPLEXES: AN INNOVATIVE APPROACH TO SOLVING THE IDENTIFICATION PROBLEM	Kapustian, А.; Cherno, N.
2018	Prerequisites for the innovative development of the hospitality industry in various regions of Ukraine	Titomir, L. A.; Danylova, O. I.; Reshta, S. P.

Результаты 1 по 20 из 211 дальше >