No. 08-02 (2019)

Articles

• THERMODYNAMIC ASPECTS OF EXTRACTION OF SURFACTANTS FROM AQUEOUS SOLUTIONS BY ADSORPTION METHOD

  Roman Bojko, Olga Kochkodan

  8-13

• THERMAL ENGINEERING ANALYSIS OF BIOMASS FUEL

  Leonid Vorobyov, Evgenij Sklyarenko

  19-30

• TECHNOLOGICAL AND ECONOMIC FEATURES OF ETYL TECHNICAL ETHANOL MANUFACTURE

  Petr Bojko

  39-42

• 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

• CHARACTERISTICS OF THE MAIN APPROACHES TO IMPROVEMENT OF FIXED CONFECTIONERY PRODUCTS FROM PUFF PASTRY

  Oksana Arpul, Anastasiya Spilchuk

  72-78

• THE IMPACT OF LIVESTOCK WASTE ON THE ENVIRONMENT

  Nina Kosyanchuk

  4-7

• ELASTIC AND TRANSPORT CROSS SECTIONS OF ELEMENTARY INTERACTION FOR OCTOHEDRAL SYMMETRY MOLECULES

  Yurij Kravchenko, Elena Seleckaya

  14-18

• OPTIMIZATION OF THE PROCESS OF MANUFACTURING FORMATED POTATOES CHIPS

  Olga Sedyh, Vladimir Kovbasa, Alina Kovtun

  31-38

• IMPROVEMENT OF THE METHOD PICKLES CARROT’S ROOTS

  Nataliya Ilyuk, Oksana Zavadskaya

  43-46

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

  Asyat Abramova, Tatyana Silchuk, Elena Tynna

  51-60

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

  Yuliya Miroshnik, Viktor Docenko

  65-71

• 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