Перегляд зібрання "Харчова наука і технологія (Food science and technology)" за групою - Заголовки

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Результати 1 до 20 із 286  далі >
Дата випускуНазваАвтор(и)
2019ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTSD. Zhygunov, D. Marchenkov, T. Lebedenko
2020AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIESЕ. Iorgacheva, G. Korkach, T. Lebedenko, O. Kotuzaki
2018ANALYSIS OF A NEW DIAFILTRATION METHOD OF CLEANING BUTTERMILK FROM LACTOSE WITH MINERAL COMPOSITION PRESERVEDS. Bondar, O. Chabanova, T. Sharakhmatova, A. Trubnikova
2017Analysis of alternative methods and price politic of icewine productionV. Ostapenko, O. Tkachenko, E. Iukuridze
2019ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISEAsiye Ahmadi-Dastgerdi
2020APPLICATION OF THE IMPEDANCE METHOD FOR DETERMINATION OF MONOSODIUM GLUTAMATE IN FOOD PRODUCTSYu. Slyva, E. Pokhodylo
2020ASCORBIC ACID AND PHENOLIC SUBSTANCES IN THE UNFORTIFIED WILD STRAWBERRY WINE MATERIALSA. Tokar, L. Matenchuk, S. Myroniuk, M. Shcherbak, V. Khareba
2020ASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTSK. Garmatyk, R. Susol, M. Broshkov, O. Danchuk, Ih. Panikar, L. Susol
2019ATP MONITORING AS AN EXPRESS METHOD TO DETERMINE OBJECT CONTAMINATIONT. Volovyk, A. Yegorova, O. Kylymenchuk, M. Okhotska, A. Kyshenia, V. Khareba
2017Bacillus cereus: характеристика, біологічна дія, особливості визначення в харчових продуктахІ. В. Пилипенко, Л.М. Пилипенко, О.С. Ільєва, Г.В. Ямборко
2021BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTSS. Mykolenko, D. Zhygunov, T. Rudenko
2018BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITYN. Penkina, L. Tatar, А. Оdаrchеnco, V. Demchenko
2018BIOSORBENTS – PROSPECTIVE MATERIALS FOR HEAVY METAL IONS EXTRACTION FROM WASTEWATERО. Kovalenko, V. Novoseltseva, N. Kovalenko
2019BIOTECHNOLOGY OF ALCOHOLIC FERMENTATION WITH YEAST RECIRCULATIONL. Levandovsky, O. Vitriak, M. Demichkovska
2016BIOTECHNOLOGY OF THE HYDROLYTIC ENZYME PREPARATION α-D- GALACTOSIDASE ACTIVITYА. Petrosyants
2021BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLSVasfiye-Hazal Ozyurt, Semih Otles
2020CANNING FOOD IN SEMI-RIGID POLYMERIC AND COMPOSITE CONTAINERSYa Verkhivker, Ye Miroshnychenko
2019CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGEO. Bunyak, S. Sots, A. Egorova, L. Valevskaya, G. Evdokimova
2018CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHODA. Dubinina, H. Selyutina, T. Letuta, O. Hapontseva, T. Frolova
2021CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSAfsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
Результати 1 до 20 із 286  далі >