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Issue Date	Title	Author(s)
2019	MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS	M. Paska, L. Bal-Prylypko, O. Masliichuk, M. Lychuk
2019	CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE	O. Bunyak, S. Sots, A. Egorova, L. Valevskaya, G. Evdokimova
2019	SYSTEM FOR ANALYZING THE QUALITATIVE CHARACTERISTICS OF GRAIN MIXES IN REAL TIME MODE	V. Yehorov, P. Golubkov, D. Putnikov, V. Honhalo, K. Habuiev
2019	OPTIMIZATION OF THE RECIPES OF FORCEMEAT PRODUCTS ON THE BASIS OF PROCESSED FRESHWATER MUSSELS	M. Holovko, T. Holovko, А. Gelikh, M. Zherebkin
2019	THE EFFECT OF THE INTENSITY OF AERATING THE MEDIUM ON THE METABOLIC ACTIVITY OF ALCOHOL YEAST	L. Levandovsky, М. Kravchenko
2019	KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS	O. Burdo, N. Povarova, L. Melnyk
2019	STUDY OF THE BIOTECHNOLOGICAL POTENTIAL OF SELECTED LACTIC ACID BACTERIA CULTURES	N. Kigel, I. Melnik, O. Naumenko
2019	OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX	N. Cherno, S. Ozolina, T. Bytka
2019	SECONDARY PLANT RESOURCES AS PROSPECTIVE UNCONVENTIONAL SOURCES OF PECTIС SUBSTANCES	M. Aider, E. Olkhovatov, L. Pylypenko, T. Nikitchina, G. Kasyanov
2019	METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS	T. Lebedenko, H. Korkach, V. Kozhevnikova, T. Novichkova