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Animal products., Cereals and grain. Milling industry
Animal products., Cereals and grain. Milling industry
95 Items
All Items
EXCHANGE OF PHOSPHORUS COMPOUNDS IN PREGNANT AND LACTATING ANIMALS
Tetiana Prуlipko, T.V. Koval
121-126
EXCHANGE OF PROTEINS AND NUCLEIC ACIDS IN THE TISSUES OF CHICKENS IN CONNECTION WITH AGE AND PHYSIOLOGICAL STATE OF THE BODY
Tetiana Prуlipko, T.V. Koval
71-77
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
FOOD ADDITIVES IN INDUSTRY
Bondar Mariana
74-85
FORMATION OF THE HARVEST OF TOMATO HYBRIDS IN TERMS OF GROWING IN FILM GREENHOUSES
Ivanna Gavris, Anastasiya Panchenko
116-119
FORMATION OF THE RAW MATERIAL BASE AND MEANS OF PRODUCTION FOOD INDUSTRY OF UKRAINE
Tetiana Prylipko, Viktor Fedoriv, Volodymyr Kostash
32-40
GROWING AND PRODUCTIVITY OF FEEDING BULLS OF DIFFERENT BREEDS AND THEIR BRIDGE AT THE AVERAGE LEVEL OF FEEDING IN THE CONDITIONS OF THE POKUTTYA REGION
Tetiana Prуlipko, A.K. Kalynka, O.B. Lesуk, L.V. Tomasz
69-77
HEALTHY COOKIE ENRICHED WITH HAWTHORN POWDER AND SEA BUCKTHORN OIL
Natalia Stetsenko
82-86
HYDRODYNAMIC SPEED MODES OF THE LIQUID AND GAS PHASES
I.Y. Stadnuk, V.A. Piddubnyi, P.P. Havrylko, T.B. Гуштан, L.P. Kahanets-havrylko
109-120
IMPROVEMENT OF METHODS OF IDENTIFICATION OF MEAT TYPES
Tetiana Prуlipko, В. KostashV., V.V Pidlisnyj, А. Semenov
72-77
IMPROVEMENT OF THE METHOD PICKLES CARROT’S ROOTS
Nataliya Ilyuk, Oksana Zavadskaya
43-46
IMPROVING THE TECHNOLOGY OF SAUSAGES USING MILK PROTEINS
Viktoriya Krasnyuk, Lyudmila Tishenko
120-125
INFLUENCE OF STORAGE METHODS ON T HE QUALITY OF CORN GRAIN OF DIFFERENT HYBRIDS
Oksana Zavadska, Lesya Bondareva
72-76
INFLUENCE THE FORMS OF CROSS-SECTIONAL SEMI-FINISHED PRODUCT ON THE QUALITY OF THE DISHES
Tatyana Ishenko, Aleksandr Lyulka, Vyacheslav Gubenya, Andrej Gavrish
79-85
INNOVATIONS AND DIRECTIONS OF ACTIVATION DEVELOPMENT OF INNOVATIVE ACTIVITY IN THE AGRARIAN SECTOR
Taras Dudar
61-68
INNOVATIVE APPROACH TO DISH MAKING
Mariya Operhalskaya, Oksana Kirpichenkova, Liliya Stahurskaya
107-112
INNOVATIVE CRAFT BAKERY TECHNOLOGIES
T.V. Semko, O.V. Pahomska
68-73
MANUFACTURE OF MILK AND DAIRY PRODUCTS IN A REGION: STATE AND PROSPECTS
Valentina Mushtaj
93-98
MEAT RESEARCH RECEIVED FROM PROTEIN ANIMALS
Tetyana Taran, Olga Yakubchak, Yuliya Pankova
103-109
METHOD OF OPERATIONAL QUALITY CONTROL OF MEAT RAW MATERIALS AND MEAT PRODUCTS
Tetiana Prуlipko, T.V. Koval
78-83
NEED FOR IMPLEMENTATION OF THE GLOBALG.A.P. INTEGRATED SYSTEM OF PROVIDING AGRICULTURAL PROPERTIES. IN THE PRIMARY SECTOR IN UKRAINIAN MANUFACTURING
Natalya Silonova
22-26
NEW DESSERTS ARE IN CORRECTION OF DEFICIT OF IODINE AND SELENIUM IN FEED OF POPULATION
Kseniya Bondarenko, Vitalij Korzun, Irina Antonyuk
80-86
OPTIMAL CONDITIONALS OF SYNTHESIS OF BIOLOGICALLY ACTIVE ADDITIVE ON BASIS OF ZINC-MAGNESIUM PHOSPHATE
Nadezhda Antrapceva, Sergej Primak, Galina Bila
107-111
OPTIMIZATION OF THE PROCESS OF MANUFACTURING FORMATED POTATOES CHIPS
Olga Sedyh, Vladimir Kovbasa, Alina Kovtun
31-38
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Language
English
Українська
ISSN (Online): 2567-5273
DOI: 10.30890/2567-5273
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