| SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN | - G. Polishchuk
- T. Sharakhmatova
- I. Shevchenko
- O. Manduk
- A. Mykhalevych
- A. Pukhlyak
| eng |
| JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS | - O. Chaharovskyi
- N. Tkachenko
- E. Didukh
- V. Anichin
| eng |
| EXPERTISE OF PYRAMID TEA BAGS BY OPTICAL MICROSCOPY AND FTIR-SPECTROSCOPY METHODS. MICROPLASTICS FORMATION IN BREWED TEA | - O. Malynka
- Y. Malynka
- K. Petrik
| eng |
| AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION | - S. Danylenko
- V. Bondarchuk
- A. Khablenko
- A. Lukianets
- G. Kozlovska
- K. Kopylova
| eng |
| MICROWAVE AND ULTRASONIC TREATMENT AS A PRELIMINARY STAGE OF OBTAINING WATER-SOLUBLE MANNAN FROM COFFEE SLUDGE | - K. Naumenko
- A. Kapustian
- L. Gural
| eng |
| DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION | - T. Matveeva
- V. Papchenko
- P. Petik
- V. Khareba
- O. Khareba
| eng |
| MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACTS AND OF FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 1 | - B. Yegorov
- А. Yegorova
- K. Yeryganov
| eng |
| IMPROVING THE QUALITY OF VEGETABLES AND FRUITS USING BIOFORTIFICATION STRATEGIES | - A. Dubinina
- V. Zaitseva
- M. Mardar
- T. Kuklina
- O. Cherevko
- S. Lehnert
- T. Letuta
- L. Tatar
| eng |
