card-file: Поиск

Поиск

Результаты 1-10 из 15.

назад
1
2
дальше

Найденные ресурсы:

Дата выпуска	Название	Автор(ы)
2018	SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION	T. Mudrak, A. Kuts, S. Kovalchuk, R. Kyrylenko, N. Bondar
2018	MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”	V. Pasichnyi, Ye. Kotliar, M. Polumbryk, M. Polumbryk, V. Litvyak
2018	THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS	T. Brykova, O. Samohvalova, N. Grevtseva, K. Kasabova, A. Grygorenko
2018	PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD	A. Pivovarov, S. Mykolenko, Y. Hez’, S. Shcherbakov
2018	THE RATE OF THE TEMPERATURE DROP IN SWEET PEPPERS AT THE TECHNICAL STAGE OF RIPENESS DURING THEIR COOLING	V. Koltunov, K. Kalaida, A. Zabolotna, T. Volkova
2018	TECHNOLOGY OF PRODUCING SYMBIOTIC BIOLOGICALLY ACTIVE ADDITIVE	L. Krupytska, L. Kaprelyants, L. Trufkati, T. Velichko, V. Kirilov
2018	DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR	N. Stankova, T. Gogova, L. Paramonenko
2018	DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VOLT-AMMETRY	O. Kupchyk
2018	QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS	O. Fursik, I. Strashynskiy, V. Pasichny, О. Kochubei-Lytvynenko
2018	CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHOD	A. Dubinina, H. Selyutina, T. Letuta, O. Hapontseva, T. Frolova