Animal products., Cereals and grain. Milling industry

All Items

• 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

• 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

• RESEARCH ON ACID-ALKALINE TRANSFORMATIONS OF ROWANBERRY (SORBUS AUCUPARIA)

  Olga Simakova, Iulia Goriainova, Karina Soloviova, Salih Abdullin

  75-80

• 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