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Animal products., Cereals and grain. Milling industry
Animal products., Cereals and grain. Milling industry
121 Items
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
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Language
English
Українська
ISSN (Online): 2567-5273
DOI: 10.30890/2567-5273
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