Animal products., Cereals and grain. Milling industry

All Items

• RESOURCE-SAVING PRODUCTION OF COMPOUND FEED ON THE FARM

  Viktor Piskun, Yury Yatsenko, Serhii Antonenko, Andrіі Zolotarov, Svitlana Zolotarоva

  91-98

• 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

• 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