Animal products., Cereals and grain. Milling industry

All Items

• INNOVATIVE CRAFT BAKERY TECHNOLOGIES

  T.V. Semko, O.V. Pahomska

  68-73

• INNOVATIVE CULINARY TECHNOLOGY FOR VEGETARIAN DIET

  T.V. Semko, O. Pahomska

  61-65

• INTERNATIONAL FOOD LEGISLATION AND THE NATIONAL COMMISSION OF UKRAINE ON CODEX ALIMENTARIUS

  Tetiana Prуlipko, L.V. Rusnak

  114-118

• 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

• MILK QUALITY FOR CHEESE PRODUCTION IN SILAGE TYPE FEEDING OF COWS

  Tetiana Prуlipko, T.V. Koval

  143-149

• MODERN TRENDS IN THE REGION DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS

  Tetiana Prуlipko, T.V. Betlinska

  73-76

• 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 CONTINUOUS DOUGH-KNEADING PARAMETERS USING AI (NEURAL NETWORKS AND MACHINE LEARNING ALGORITHMS)

  Ihor Kovalenko

  94-117

• OPTIMIZATION OF THE FORMULATION OF BEAN PASTES TO IMPROVE THE QUALITY OF CONFECTIONERY SEMI-FINISHED PRODUCTS

  Ihor Stadnyk, Petro Havrylko, Lesya Kahanets-Havrylko, Tetyana Khushtan, Stefan Talapa

  118-126

• OPTIMIZATION OF THE PROCESS OF MANUFACTURING FORMATED POTATOES CHIPS

  Olga Sedyh, Vladimir Kovbasa, Alina Kovtun

  31-38

• ORGANOLEPTIC PARAMETERS AND CHEMICAL COMPOSITION OF GERODIETIC SEMI-FINISHED PRODUCT

  Alina Slashcheva

  107-113

• PACKAGING FRESH MEAT IN MODIFIED ATMOSPHERE

  Tetiana Prуlipko, V.M. Fedoriv, В KostashV.

  26-35

• PHYSICS OF CAPILLARITY AND COFFEE BREWING PROCESS

  S. Zamkova, A. Sosnovska, Tetiana Matvieieva, A. Koval, D. Stetsyura

  66-73

• PHYTOBIOTIC EFFECT ON QUILS MEAT QUALITY

  Yuliya Poberezhec, Roman Chudak, Valentina Dobronecka, Oksana Voznyuk

  4-10

• PRIORITIES OF INTERNATIONAL LEGAL BASIS FOR QUALITY CONTROL AND SAFETY OF DAIRY PRODUCTS IN UKRAINE

  Tetiana Prуlipko, D.V. Kirika

  44-49

• PRODUCTIVITY OF BUGAIERS OF DIFFERENT BREEDS AND THEIR MIXTURE AT AVERAGE LEVEL OF FEEDING IN CONDITIONS OF THE FOREST-STEP ZONE OF THE BUKOVYNA REGION

  Tetiana Prуlipko, A.K. Kalynka

  60-67

• PROFITABILITY OF BEEF PRODUCTION OF BULLS DIFFERENT GROWTH RATES OF LIVE WEIGHT FROM BIRTH TO SLAUGHTER

  Olga Kruk, Natalya Kos, Anatolij Ugnivenko

  92-95

• PROSPECTS FOR USING LACTOSE-FREE KEFIR IN BREAD BAKING

  Valerii Makhynko, Liudmyla Makhynko, Sergii Grin

  87-93

• PROSPECTS OF IMPLEMENTATION OF ADDITIVE TECHNOLOGIES IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

  V. Piddubniy, H. Tarasiuk, A. Chahaida, Iu.I. Radchenko

  54-59

• QUALITY MODELING OF PUMPKIN-CARROT SEMI-FINISHED PRODUCT

  Olga Koval, Alina Sosyuk

  40-49

• QUALITY OF FRESH AND PICKLES BEETROOT’S PRODUCTION DIFFERENT VАRIETIES

  Oksana Zavadskaya

  99-102