Animal products., Cereals and grain. Milling industry

All Items

• OPTIMIZATION OF THE PROCESS OF MANUFACTURING FORMATED POTATOES CHIPS

  Olga Sedyh, Vladimir Kovbasa, Alina Kovtun

  31-38

• PACKAGING FRESH MEAT IN MODIFIED ATMOSPHERE

  Tetiana Prуlipko, V.M. Fedoriv, В KostashV.

  26-35

• 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

• 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

• RESEARCH OF BREWING QUALITIES AROMATIC AND BITTER HOPS VARIETIES

  Anatolij Bober, Oleksandr Levchuk, Lidiya Procenko

  100-103

• 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

• SEMI-FINISHED PRODUCT TECHNOLOGY FOR FROZEN DESSERTS

  Alina Slashcheva

  52-61

• SORTS FEATURES FORMING ASKORBIC ACID IN TOMATO

  Vladimir Vojcehovskij

  50-53

• 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