| BIOTECHNOLOGICAL ASPECTS OF SOUR BEER PRODUCTION | - A. Khablenko
- S. Danylenko
- O. Dugan
- V. Polishchuk
- O. Yalovenko
- D. Holubchyk
| eng |
| SUBSTANTIATION OF THE DAIRY-PLANT ADDITIVES TECHNOLOGY FOR USE IN FUNCTIONAL PRODUCTS | - V. Kolesnyk
- V. Polupan
- N. Penkina
- S. Sorokina
- A. Penkin
- I. Bushtakov
- O. Veretennikov
| eng |
| HEALTHY NUTRITION AS A SYMBIOSIS OF RATIONAL NUTRITION AND PHYSICAL ACTIVITY | | eng |
| ESSENTIAL OIL OF LAVANDULA ANGUSTIFOLIA MILL. OF LIDIIAVARIETY AS A SOURCE OF AROMATIC COMPOUNDS FOR THE FOOD INDUSTRY | - L. Svydenko
- N. Valentiuk
- G. Stankevych
- Ye. Yurkevych
- A. Svydenko
- N. Martiyenko
- O. Vergun
- O. Grygorieva
| eng |
| THE ENERGY-EFFICIENT CHAMBER DRYER FOR DRYING MEAT PRODUCTS | - Zh. Petrova
- V. Paziuk
- K. Samoilenko
- V. Vyshnevskyi
- P. Petrov
- I. Koval
| eng |
| JUSTIFICATION OF THE USE OF CHOKEBERRY POWDER IN THE PRODUCTION OF JELLY CONCENTRATE | | eng |
| CURRENT PROBLEMS OF THE TECHNOLOGY OF RED TABLE DRY WINES IN THE CONDITIONS OF CLIMATE CHANGE | | eng |
| BIOCHEMICAL CRITERIA OF BREWING EVALUATION OF AROMATIC HOP VARIETIES | - L. Protsenko
- N. Koshitska
- S. Ryzhuk
- O. Svirchevska
- А. Bober
- S. Gunko
- L. Janse
| eng |
| CHEMICAL COMPOSITION OF TWO SPECIES OF A. COMOSUS | - Oluwaseyi Bukky Ovonramwen
| eng |
