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

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Результати 21 до 40 із 286 < назад   далі >
Дата випускуНазваАвтор(и)
2019CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILEE. Ghanbari Shendia, D. Sivri Ozaya, M. Ozkayab
2017Chelate forms of biometalls. Theoretical aspects of obtaining and characteristicsA. Kapustyan, N. Cherno
2020CHOKEBERRY POWDER AS AN IMPROVER FOR PASTAZ. Koshak, A. Pokrashinskaya
2018COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTESO. Cherevko, V. Mykhaylov, A. Zahorulko, A. Zahorulko, A. Borysova
2017Comparative analysis of field ration for military personnel of the ukrainian army and armies of other countries worldwideM. Mardar, M. Hkrupalo, M. Stateva
2018COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRANAli Aberoumand, Saeed Ziaei nejad, Frideh Baesi, Zahrah Kolyaee
2019COMPARATIVE STUDY OF THE BIOLOGICAL VALUE AND OXIDATIVE STABILITY OF WALNUT AND PUMPKIN-SEED OILST. Nosenko, T. Koroluk, S. Usatuk, G. Vovk, T. Kostinova
2019COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTSI. Bilenka, N. Lazarenko, О. Zolovska, N. Dzyuba
2018COMPOSTING OF ORGANIC WASTE WITH THE USE OF MINERAL ADDITIVESО. Sagdeeva, G. Krusir, A. Tsykalo, Т. Shpyrко, H. Leuenberger
2019DESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLESA. Lilishentseva, A. Smolyar
2017Desserts with a high nutritional value in the industry employees nutritionL. Telegenko, J. Kalugina
2018Determination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samplesО. Savinok, N. Azarova, О. Arsiriy, А. Nikolenko
2018Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storageE. Ghanbari Shend, D. Sivri Ozay, M . T. Ozkaya, N. F. Ustunelc
2018DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VOLT-AMMETRYO. Kupchyk
2018DETERMINING TARTRATE IONS IN THE SAMPLES OF MINERAL TABLE WATERS BY THE DECAY OF MOLECULAR LUMINESCENCE OF RUTIN IN COMPLEX WITH YTTRIUM (III)E. Malinka, S. Beltyukova, V. Boychenko
2018DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOURN. Stankova, T. Gogova, L. Paramonenko
2020DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILEA. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V Shcherbina
2019DEVELOPMENT OF BERRY DRINKS WITH A HIGH CONTENT OF ASCORBIC ACIDA. Vishnikin, K. Melnikov, T. Kolisnychenko, Т. Lystopad, D. Pidhorna
2019DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEATV. Pasichnyi, N. Bozhko, V. Tischenko, Ye. Kotliar
2016Development of formulation multicomponent protein-fat emulsionY. Kotlyar, Т. Goncharenko, O. Topchiy
Результати 21 до 40 із 286 < назад   далі >