Animal products., Cereals and grain. Milling industry

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