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Animal products., Cereals and grain. Milling industry
Animal products., Cereals and grain. Milling industry
121 Items
All Items
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
RECEIVING OF FLAKES OF INCREASED NUTRITIONAL VALUE FROM GRAIN NAKED-GRAIN OATS
Svetlana Bazhay-Zhezherun, Ludmyla Bereza-Kindzerska, Olga Togachynska
56-60
RESEARCH OF BREWING QUALITIES AROMATIC AND BITTER HOPS VARIETIES
Anatolij Bober, Oleksandr Levchuk, Lidiya Procenko
100-103
RESOURCE-SAVING PRODUCTION OF COMPOUND FEED ON THE FARM
Viktor Piskun, Yury Yatsenko, Serhii Antonenko, Andrіі Zolotarov, Svitlana Zolotarоva
91-98
SAFETY AND QUALITY CULTURE OF LOCAL PRODUCTS
T.V. Semko, O.А. Ivanishcheva, O. Pahomska
77-86
SANITARY AND HYGIENIC EVALUATION OF THE USE OF PREPARATIONS FOR PROTECTING POULTRY FROM PATHOGENIC MICROFLORA AND ENSURING THE PROPER QUALITY AND SAFETY OF POULTRY PRODUCTS
Tetiana Prуlipko, Nataliia Bukalova, Anatoliy Antipov
38-45
SCIENTIFIC SUBSTANTIATION OF THE TECHNOLOGY OF PREPARING DISHES OF GEORGIAN CUISINE
Oleksandr Bozhok, Olga Ivanishcheva
64-69
SEMI-FINISHED PRODUCT TECHNOLOGY FOR FROZEN DESSERTS
Alina Slashcheva
52-61
SORTS FEATURES FORMING ASKORBIC ACID IN TOMATO
Vladimir Vojcehovskij
50-53
SOYBEAN PROCESSING TECHNOLOGY IN THE PRODUCTION OF HEALTH PRODUCTS
Liudmyla Kolianovska
32-47
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
TECHNOLOGY OF MANUFACTURING GLUTEN-FREE BREAD USING SPONTANEOUSLY FERMENTED YOURDERS
Tetiana Berbets, Olha Dzhoha
63-70
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Language
English
Українська
ISSN (Online): 2567-5273
DOI: 10.30890/2567-5273
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