Animal products., Cereals and grain. Milling industry

All Items

• A PRODUCTION OF MILK IN AGRICULTURAL ENTERPRISES OF UKRAINE

  Tatyana Gucul

  34-39

• A SCIENTIFIK APPROACH TO THE CREATION OF FOOD PRODUCTS WITH INCREASED NUTRITIONAL VALUE

  Igor Stadnyk, Volodimir Piddubniy, Svitlana Krasnozhon, Svitlana Kraevska

  36-43

• ANALYSIS OF THE ACTUAL ASPECTS OF FOOD PRODUCTION SPHERE

  Tetyana Marenkova, Oleg Radchuk, Olena Tolbatova

  112-115

• ANALYSIS OF THE BIOCHEMICAL COMPOSITION OF CRANBERRY NATURAL ENRICHMENTS INTENDED FOR USE IN HEALTH FOOD TECHNOLOGIES

  Nataliya Stecenko, Irina Gojko

  102-106

• ANALYSIS OF THE QUALITY AND BIOCHEMICAL COMPOSITION

  Ludmila Balitska, Anastasiya Tokar, Svitlana Tkachuk, Irina Smetanska, Andryi Hladun, Vladimir Voytsekhivskiy, Oksana Mulyarchuk

  64-68

• APPLICATION OF VEGETABLES IN THE COMPOSITION OF MEAT-PLANT SUBSTANCES OF BOVINE ANIMALS IN HEALTHY FOOD

  Lyudmila Tishenko, Tatyana Kucenko

  126-129

• BAKING PROPERTIES OF FLOUR WINTER WHEAT GRAINS OF DIFFERENT VARIETIES DURING STORAGE

  Oksana Zavadskaya

  92-95

• BIOCHEMICAL PROPERTIES OF GRAIN WINTER WHEAT OF DIFFERENT SORTS AND METHODS OF STORAGE

  Nadezhda Yashuk, Yuliya Garashuk

  30-33

• BIOFILMS AS A PHENOMENON IN THE SUGAR INDUSTRY

  Аlexandr Zaslavskyi, Svitlana Stanislaviv, Tamila Sheiko

  55-58

• CALCIUM- AND MAGNESIUM-PROTEIN COMPLEXES OF KERATIN FORMATIONS IN THE BLOOD OF FARM ANIMALS IN CONNECTION WITH DEVELOPMENT AND PRODUCTIVITY

  T.V. Koval, В. KostashV., Tetiana Prуlipko

  60-63

• CHANGES IN QUALITY INDICATORS IN MEAT CHIPS DURING STORAGE

  Oksana Shtonda, Olga Shahvorostova

  140-144

• CHARACTERISTICS OF THE MAIN APPROACHES TO IMPROVEMENT OF FIXED CONFECTIONERY PRODUCTS FROM PUFF PASTRY

  Oksana Arpul, Anastasiya Spilchuk

  72-78

• CHEMICAL AND TECHNOLOGICAL EVALUATION OF SORT APPLE JUICE

  Anastasiya Tokar, Andrij Kuznecov, Olena Vojcehivska, Volodimir Vojcehivskij

  96-99

• CHERRY COMPOT WITH STEVIA EXTRACT

  Abdyrahman Orazbaev, Zhandos Serikuly, Serik Kumisbekov

  12-15

• COMPARISON OF NATIONAL AND INTERNATIONAL APPLICABLE REQUIREMENTS AND QUALITY AND SAFETY ASSESSMENT OF LATE APPLE VARIETIES

  Volodimir Vojcehivskij

  96-99

• COMPOSITION OF HEAT TREATMENT PRODUCTS OF BIOLOGICALLY ACTIVE ADDITIVE ON BASIS OF ZINC-MAGNESIUM PHOSPHATES

  Galina Bila, Margarita Begal, Nadiya Antrapceva

  48-52

• CONTENT OF PROTEIN AND GLUTEN IN THE GRAIN OF DIFFERENT SORTS OF WINTER WHEAT DEPENDING ON THE TIME OF HARVESTING

  M. Orlovskij, S. Vaskivska, Vladimir Vojcehovskij, V Borovik

  53-56

• CULINARY AND TECHNOLOGICAL PROPERTIES OF THE MEAT OF STEERS FED IN A DIET WITH MODERN BALANCING ADDITIVES

  Tetiana Prуlipko, T.V. Koval, O.P. Shulko

  19-25

• DETERMINATION OF THE EFFECT OF FLOUR PRODUCED FROM AMARANTIC SEED AND GUM ARABIC «FIBREGUM» ON THE DOUGH STRUCTURING PROCESS IN THE DEVELOPMENT OF HIGH BIOLOGICAL VALUE CRACKERS TECHNOLOGY

  Vera Obolkina, Olga Dzygar

  86-91

• DEVELOP RECIPES FOR RATIONS FOR SUCKLING YOUNG OF MEAT COMOLA SIMMENTAL IN THE STALL PERIOD OF CULTIVATION IN THE WESTERN CARPATHIANS

  A.K. Kalynka, Tetiana Prуlipko, I.V Korkh

  37-43

• ECOLOGIC AND ECONOMIC BASES OF ORGANIC PRODUCTION

  Andrej Seminskij, Svetlana Rogach

  16-21

• ECONOMIC AND BIOLOGICAL EVOLUATION TOMATOʼS HYBRIDS IN FILM HOTHOUSES

  Ivanna Gavris, Serafima Bondareva

  57-60

• EVALUATION OF THE PRODUCTION TECHNOLOGY OF MEAT PASTE

  V.M. Fedoriv, Tetiana Prуlipko

  64-71

• EXPERIENCE OF APPLICATION OF ELECTROCHEMICALLY ACTIVATED SOLUTIONS IN THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

  Svitlana Stanislaviv, Аlexandr Zaslavskyi, Tamila Sheiko, Sergi Tkachenko

  59-63

• EXPERIENCE OF THE USE OF POWDER FROM NON-TRADITIONAL PLANT RAW MATERIALS IN PASTRY TECHNOLOGY

  Yuliya Miroshnik, Viktor Docenko

  65-71