Animal products., Cereals and grain. Milling industry

All Items

• 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

• 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

• PHYSICS OF CAPILLARITY AND COFFEE BREWING PROCESS

  S. Zamkova, A. Sosnovska, Tetiana Matvieieva, A. Koval, D. Stetsyura

  66-73

• 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

• 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

• 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