Animal products., Cereals and grain. Milling industry

All Items

• 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

• EFFECTIVENESS OF USING SUBSTANCES FOR BIODEGRADABLE PACKAGING

  Tetiana Prуlipko, Nataliia Bukalova, Nadiya Bogatko, V.Р Lyasota

  60-63

• EQUIPMENT FOR PRODUCTION OF SUNFLOWER PRESSED OIL

  Larisa Fialkovskaya, Lilya Kryzhak

  50-55

• EVALUATION OF THE PRODUCTION TECHNOLOGY OF MEAT PASTE

  V.M. Fedoriv, Tetiana Prуlipko

  64-71

• 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

• FEATURES OF ORGANIZATION OF WORK ON THE DEVELOPMENT OF THE HACCP SYSTEM IN THE PRODUCTION OF FLEXIBLE PACKAGING

  I.S. Tiurikova, V.M. Svetashov

  127-133

• 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

• FUNCTIONS OF THE ANTIOXIDANT SYSTEM IN THE ANIMAL BODY

  Tetiana Prуlipko, T.V. Koval

  55-61

• 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

• IMAGE QUALITY CHARACTERISTICS IN SUPER-RESOLUTION METHODS

  Oleh Hrubnik, Ihor Bushyn

  119-123

• 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