Animal products., Cereals and grain. Milling industry

All Items

• 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

• THE COLOR OF MUSCULAR TISSUE OF THE BULLS OF UKRAINIAN BLACK-AND-WHITE DAIRY BREED

  Natalya Kos, Anatolij Ugnivenko, Olga Kruk

  40-43

• THE CURRENT STATE OF FORENSIC COMMODITY AND FORENSIC VETERINARY EXAMINATION OF FOOD PRODUCTS

  Tetiana Prуlipko, Nataliia Bukalova, Nadiya Bogatko, Aliana Bogatko, L.V. Rusnak

  46-54

• THE EFFECTIVENESS OF DIFFERENT TECHNOLOGIES OF MILKING COWS

  Natalya Fedoseeva, Zoya Sanova, Elena Ananeva

  28-35

• THE INFLUENCE OF ELECTRIC DISCHARGES ON THE QUALITY AND CHARACTERISTICS OF HOPS

  Yuliiya Zaporozhets, Tetiana Burlaka

  11-14

• THE INFLUENCE OF YEASTS ON THE CONTENT OF ORGANIC ACIDS IN THE WINES FROM THE GRAPE SELECTION OF THE NSC “IVIV NAMED AFTER V.E.TAIROVA»

  Elena Bojchuk, Nina Mulyukina

  24-29

• THE NET GAIN OF THE BULLS OF BEEF AND DAIRY BREEDS

  Olga Kruk, Anatolij Ugnivenko, Natalya Kos

  47-50

• THE NUTRITIONAL VALUE OF LEEK

  Vladimir Vojcehovskij

  61-64

• THE PROBLEM OF PROTEIN DEFICIENCY IN THE NUTRITION OF THE UKRAINIAN POPULATION AND THE WAYS OF ITS SOLUTION

  Natalia Stetsenko

  41-45

• THE ROLE OF BIOCOMPLEXES IN THE METABOLISM OF PRODUCTIVE ANIMALS

  T.V. Koval, Tetiana Prуlipko

  55-59

• THE USE OF FOOD ADDITIVES AND INGREDIENTS IN THE IN THE PRODUCTION OF CANNED MEAT AND VEGETABLE PRODUCTS

  Tetiana Prуlipko, Nataliia Bukalova, Nadiya Bogatko, V.Р. Lyasota

  46-51

• THE USE OF HERBS WITH SYMPATHOLYTIC QUALITY TO INCREASE PROTECTIVE AND MINERALIZING PROPERTIES OF SALIVA IN CHILDREN OF PRIDNEPROVSK INDUSTRIAL REGION

  Andrej Samojlenko, Vera Kayukova

  87-91

• THE USE OF RESISTAN STARCH HI-MAIZE 260 IN THE PRODUCTION OF MUFFINS

  Antonella Dorohovich, Elena Gorz

  27-32

• USE OF CHERRY-BEET PUREE-SEMI-FINISHED PRODUCT IN TECHNOLOGY OF FROZEN DESSERTS FOR RESTAURANT ESTABLISHMENTS

  Artem Ushchapovskyi

  50-54

• USE OF CHOKEBERRY IN SPONGE CAKE TECHNOLOGY "RED VELVET"

  Asyat Abramova, Tatyana Silchuk, Elena Tynna

  51-60