| USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION | - V. Aleksovych
- О. Tkachenko
| eng |
| FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FILM FROM INTESTINAL RAW MATERIALS DURING THE DRYING PROCESS | - A. Pak
- V. Оnishchenko
- М. Yancheva
- А. Оnyshchenko
- N. Grynchenko
- А. Pak
- S. Inzhyyants
| eng |
| PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS | - D. Holubchyk
- A. Khablenko
- O. Dugan
- S. Danylenko
- A. Korzhenivska
| eng |
| THE EFFECT OF LOW HEATING TEMPERATURES ON CASEIN WHEY PROTEINS | - V. Yukalo
- K. Datsyshyn
- L. Storozh
| eng |
| THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGI-CAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT | - G. Polishchuk
- T. Sharakhmatova
- A. Marinin
- O. Ivashchenko
- R. Svуatnenko
| eng |
| MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACT, FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 2 | - B. Iegorov
- А. Iegorova
- K. Yeryganov
| eng |
| EFFECT OF 137CS ON FATTY ACID COMPOSITION IN COW`S MILK | - V. Danchuk
- S. Midyk
- V. Korniyenko
- O. Danchuk
- V. Ushkalov
- V. Morozova
| eng |
| INVESTIGATION OF REGULARITIES OF THE FILTRATION DRYING KINETICS OF COFFEE PRODUCTION WASTE | - O. Ivashchuk
- V. Atamanyuk
- R. Chyzhovych
| eng |
