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Результати 1-10 зі 16.

Знайдені матеріали:

Дата випуску	Назва	Автор(и)
2019	THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS	V. Danchuk, V. Trach, S. Midyk, О. Danchuk, V. Ushkalov, O. Kepple
2019	TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST	K. Sakibaev, L. Pylypenko, T. Nikitchina, G. Kasyanov
2019	FUNCTIONAL FOODS: PROSPECTS IN UKRAINE	L. Kaprelyants, A. Yegorova, L. Trufkati, L. Pozhitkova
2019	OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE	M. Nikolova, T. Prokopov, D. Taneva, N. Dimitrov
2019	THE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE	G. Krusir, T. Shpyrko, О. Sagdeeva, V. Zakharchuk
2019	STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP	G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. Shevchenko
2019	THE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION	O. Dulka, V. Prybylskyi, S. Oliynyk, A. Kuts, O. Kovalenko
2019	THE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS	B. Yegorov, N. Batievskaya
2019	INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS	I. Tsykhanovska, L. Skurikhina, V. Evlash, L. Pavlotska
2019	RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS	G. Deinychenko, Т. Lystopad, T. Kolisnychenko