Animal products., Cereals and grain. Milling industry

All Items

• EXCHANGE OF PHOSPHORUS COMPOUNDS IN PREGNANT AND LACTATING ANIMALS

  Tetiana Prуlipko, T.V. Koval

  121-126

• EXCHANGE OF PROTEINS AND NUCLEIC ACIDS IN THE TISSUES OF CHICKENS IN CONNECTION WITH AGE AND PHYSIOLOGICAL STATE OF THE BODY

  Tetiana Prуlipko, T.V. Koval

  71-77

• EXPERIENCE OF APPLICATION OF ELECTROCHEMICALLY ACTIVATED SOLUTIONS IN THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION

  Svitlana Stanislaviv, Аlexandr Zaslavskyi, Tamila Sheiko, Sergi Tkachenko

  59-63

• EXPERIENCE OF THE USE OF POWDER FROM NON-TRADITIONAL PLANT RAW MATERIALS IN PASTRY TECHNOLOGY

  Yuliya Miroshnik, Viktor Docenko

  65-71

• FOOD ADDITIVES IN INDUSTRY

  Bondar Mariana

  74-85

• FORMATION OF THE HARVEST OF TOMATO HYBRIDS IN TERMS OF GROWING IN FILM GREENHOUSES

  Ivanna Gavris, Anastasiya Panchenko

  116-119

• FORMATION OF THE RAW MATERIAL BASE AND MEANS OF PRODUCTION FOOD INDUSTRY OF UKRAINE

  Tetiana Prylipko, Viktor Fedoriv, Volodymyr Kostash

  32-40

• FUNCTIONS OF THE ANTIOXIDANT SYSTEM IN THE ANIMAL BODY

  Tetiana Prуlipko, T.V. Koval

  55-61

• GROWING AND PRODUCTIVITY OF FEEDING BULLS OF DIFFERENT BREEDS AND THEIR BRIDGE AT THE AVERAGE LEVEL OF FEEDING IN THE CONDITIONS OF THE POKUTTYA REGION

  Tetiana Prуlipko, A.K. Kalynka, O.B. Lesуk, L.V. Tomasz

  69-77

• HEALTHY COOKIE ENRICHED WITH HAWTHORN POWDER AND SEA BUCKTHORN OIL

  Natalia Stetsenko

  82-86

• HYDRODYNAMIC SPEED MODES OF THE LIQUID AND GAS PHASES

  I.Y. Stadnuk, V.A. Piddubnyi, P.P. Havrylko, T.B. Гуштан, L.P. Kahanets-havrylko

  109-120

• IMPROVEMENT OF METHODS OF IDENTIFICATION OF MEAT TYPES

  Tetiana Prуlipko, В. KostashV., V.V Pidlisnyj, А. Semenov

  72-77

• IMPROVEMENT OF THE METHOD PICKLES CARROT’S ROOTS

  Nataliya Ilyuk, Oksana Zavadskaya

  43-46

• IMPROVING THE TECHNOLOGY OF SAUSAGES USING MILK PROTEINS

  Viktoriya Krasnyuk, Lyudmila Tishenko

  120-125

• INFLUENCE OF STORAGE METHODS ON T HE QUALITY OF CORN GRAIN OF DIFFERENT HYBRIDS

  Oksana Zavadska, Lesya Bondareva

  72-76

• INFLUENCE THE FORMS OF CROSS-SECTIONAL SEMI-FINISHED PRODUCT ON THE QUALITY OF THE DISHES

  Tatyana Ishenko, Aleksandr Lyulka, Vyacheslav Gubenya, Andrej Gavrish

  79-85

• INNOVATIONS AND DIRECTIONS OF ACTIVATION DEVELOPMENT OF INNOVATIVE ACTIVITY IN THE AGRARIAN SECTOR

  Taras Dudar

  61-68

• INNOVATIVE APPROACH TO DISH MAKING

  Mariya Operhalskaya, Oksana Kirpichenkova, Liliya Stahurskaya

  107-112

• INNOVATIVE CRAFT BAKERY TECHNOLOGIES

  T.V. Semko, O.V. Pahomska

  68-73

• 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

• 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