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

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