Animal products., Cereals and grain. Milling industry

All Items

• PACKAGING FRESH MEAT IN MODIFIED ATMOSPHERE

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

  26-35

• 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

• 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

• QUALITY OF GRAIN WINTER SOFT WHEAT OF THE DIFFERENT VARIETIES

  Oksana Zavadskaya

  20-23

• QUANTITATIVE EMISSIONS OF SUSPENDED SOLID PARTICLES AT DIFFERENT COMBUSTION TECHNOLOGIES

  Yu.S Budya, P.P. Merenher, I.S. Bednarska, T.V. Sheleshei

  31-36

• RATIONAL PARAMETERS FOR THE PROCESSING OF GOAT MILK INTO SOUR-DAIRED CHEESE

  Ryzhkova Taisia, Lysenko Hanna, Heida Iryna, Bodnarchyk Irina

  50-55

• RESEARCH OF BREWING QUALITIES AROMATIC AND BITTER HOPS VARIETIES

  Anatolij Bober, Oleksandr Levchuk, Lidiya Procenko

  100-103

• SEMI-FINISHED PRODUCT TECHNOLOGY FOR FROZEN DESSERTS

  Alina Slashcheva

  52-61

• SORTS FEATURES FORMING ASKORBIC ACID IN TOMATO

  Vladimir Vojcehovskij

  50-53

• SPECIFIC FEATURES OF USING INORGANIC SULFUR FOR KERATIN SYNTHESIS AND SEASONAL CHANGES IN WOOL

  Tetiana Prуlipko, T.V. Koval

  27-31

• STANDARDS OF PRODUCT MARKETING TRACEABILITY FISHERY

  Tetiana Prylipko, Viktor Fedoriv

  90-95

• STRUCTURAL-MECHANICAL PROPERTIES OF NATURAL MEAT PICKLED SEMI-FINISHED PRODUCTS

  Oksana Shtonda, Diana Kuryachanskaya

  130-134

• STRUCTURAL-MECHANICAL PROPERTIES OF NATURAL MEAT PICKLED SEMI-FINISHED PRODUCTS

  Oksana Shtonda, Ekaaterina Semenyuk

  135-139

• STUDY OF THE INFLUENCE OF MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDOUS FACTORS IN THE TECHNOLOGICAL PROCESS OF DAIRY PRODUCTS PRODUCTION

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

  68-71

• STUDY OF THE VEGETATION COMPONENTS INFLUENCE ON THE STATE OF THE WHEAT-PROTEIN COMPOSITION

  Alina Slasheva, Svetlana Popova

  54-58

• SUITABILITY FOR PROCESSING OF CUCUMBER FRUIT DIFFERENT HYBRIDS DEPENDING ON THE DEGREE OF RIPENESS

  Nataliya Ilyuk, Oksana Zavadskaya

  36-39

• SUITABILITY OF INTRODUCED APPLE VARIETIES FOR THE PRODUCTION OF JUICES AND CIDER

  Andryi Iluashenko, Oksana Mulyarchuk, Irina Smetanska, Marina Bilko, Vladimir Voytsekhivskiy, Andryi Kusnetsov, Yurii Yarosh

  77-81

• TECHNOLOGICAL AND ECONOMIC FEATURES OF ETYL TECHNICAL ETHANOL MANUFACTURE

  Petr Bojko

  39-42

• TECHNOLOGICAL SCHEMES OF OILSEEDS PROCESSING

  Liudmyla Kolianovska

  92-108

• TECHNOLOGY DRINKS WITH THE USE OF NATURAL FRUIT SUPPLEMENTS

  Lejla Ahmad, Artem Antonenko, Yuliya Zemlina, Igor Grishenko, Tetyana Brovenko

  110-116

• TECHNOLOGY IMPROVEMENT OF TURKISH SWEETS USING REGIONAL RAW MATERIALS

  Lilya Kryzhak, Larisa Fialkovskaya

  56-59