| THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS | - V. Danchuk
- V. Trach
- S. Midyk
- О. Danchuk
- V. Ushkalov
- O. Kepple
| eng |
| RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS | - G. Deinychenko
- Т. Lystopad
- T. Kolisnychenko
| eng |
| THE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION | - O. Dulka
- V. Prybylskyi
- S. Oliynyk
- A. Kuts
- O. Kovalenko
| eng |
| TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS | - D. Fedorova
- L. Diachuk
- K. Palamarek
| eng |
| THE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS | - V. Yegorov
- N. Batievskaya
| eng |
| TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST | - K. Sakibaev
- L. Pylypenko
- T. Nikitchina
- G. Kasyanov
| eng |
| INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM | - Maryam Sardarodiyan
- Akram Arianfar
- Ali Mohamadi San
- Sara Naji-Tabasi
| eng |
| INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS | - I. Tsykhanovska
- L. Skurikhina
- V. Evlash
- L. Pavlotska
| eng |
| THE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE | - G. Krusir
- T. Shpyrko
- О. Sagdeeva
- V. Zakharchuk
| eng |
| THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT | - L. Vinnikova
- O. Synytsia
- A. Kyshenia
| eng |
| USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS | - O. Topchii
- Ye. Kotliar
- T. Honcharenko
- A. Petryna
- O. Tarasiuk
| eng |
| STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP | - G. Polischuk
- T. Sharahmatova
- N. Breus
- O. Bass
- I. Shevchenko
| eng |
| FUNCTIONAL FOODS: PROSPECTS IN UKRAINE | - L. Kaprelyants
- A. Yegorova
- L. Trufkati
- L. Pozhitkova
| eng |
| ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS | - D. Zhygunov
- D. Marchenkov
- T. Lebedenko
| eng |
| OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX | - K. Iorgachova
- N. Sokolova
- S. Kotlik
| eng |
| OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE | - M. Nikolova
- T. Prokopov
- D. Taneva
- N. Dimitrov
| eng |
