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Дата выпуска	Название	Автор(ы)
2018	COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES	O. Cherevko, V. Mykhaylov, A. Zahorulko, A. Zahorulko, A. Borysova
2018	FOOD MARKETS AND FOOD SECURITY: SCIENTIFIC BASIS OF FORMATION	N. Kordzaia, B. Yegorov
2018	BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY	N. Penkina, L. Tatar, А. Оdаrchеnco, V. Demchenko
2018	ANALYSIS OF A NEW DIAFILTRATION METHOD OF CLEANING BUTTERMILK FROM LACTOSE WITH MINERAL COMPOSITION PRESERVED	S. Bondar, O. Chabanova, T. Sharakhmatova, A. Trubnikova
2018	STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS	N. Tkachenko, Ju. V. Nazarenko, N. Dets, E. Izbash, I. Klymentieva
2018	OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS	A. Kapustian, N. Cherno, I. Kolomiіets
2018	STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES	O. Benderska, А. Bessarab, V. Shutyuk
2018	INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE	N. Shmatchenko, M. Artamonova, O. Aksonova, S. Oliinyk
2018	MASS TRANSFER IN FERMENTATION PROCESSES	A. Shevchenko, A. Sokolenko, O. Stepanets, O. Bilyk
2018	BIOSORBENTS – PROSPECTIVE MATERIALS FOR HEAVY METAL IONS EXTRACTION FROM WASTEWATER	О. Kovalenko, V. Novoseltseva, N. Kovalenko
2018	COMPOSTING OF ORGANIC WASTE WITH THE USE OF MINERAL ADDITIVES	О. Sagdeeva, G. Krusir, A. Tsykalo, Т. Shpyrко, H. Leuenberger
2018	EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS	I. Bilenka, Ya. Golinskaya, N. Dzyuba, H. Martirosian
2018	COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN	Ali Aberoumand, Saeed Ziaei nejad, Frideh Baesi, Zahrah Kolyaee
2018	THE MARKETING RESEARCH OF MILITARY SERVICE PEOPLE’S CONSUMER PREFERENCES OF DRY PRODUCT PACKAGES AND WAYS OF THEIR IMPROVEMENT	M. Mardar, M. Khrupalo, M. Stateva