Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324-2012

Архіви

Volume: 16, Issue: 3, 2022

Показані 1-11 із 11 записів.
НазваАвтор(и)Мова
ANTIOXIDANT ACTIVITY OF PLANTS EXTRACTS OF UKRAINIAN ORIGIN AND THEIR EFFECT ON THE OXIDATIVE STABILITY OF SUNFLOWER OIL
  • A. Demydova
  • O. Аksonova
  • V. Yevlash
  • O. Tkachenko
  • N. Kameneva
eng
KNOWLEDGE OF THE FACTORS AFFECTING THE STORAGE LIFE OF RAW MEAT IS THE KEY TO THE RATIONAL USE OF PRODUCTION RESOURCES
  • A. Lohinova
  • L. Arsenyeva
eng
APPLE JUICE CLARIFIED BY THE POLYMERIC FLOCCULANTS
  • A. Pogrebnyak
  • I. Perkun
  • М. Korneyev
  • S. Haponenko
  • V. Pogrebnyak
eng
ANTIBIOTIC SENSITIVITY OF LACTOBACILLI ISOLATED FROM DIFFERENT SOURCES IN THE ODESA REGION
  • G. Yamborko
  • І. Strashnova
eng
EVALUATION OF THE DEGREE OF SNAIL MEAT FRESHNESS BY THE PHOTOMETRIC METHOD
  • I. Danilova
  • T. Danilova
eng
COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS
  • K. Vlasenko
  • O. Kuznetsova
  • A. Heisun
  • O. Matrosov
eng
EFFECTS OF MATERNAL VITAMIN D3 LEVELS DURING PREGNANCY ON PORK QUALITY CHARACTERISTICS OF OFFSPRING PIGS
  • Liping Guo
  • Suli Wang
  • Sergiy Melnychuk
  • Hanjun Ma
eng
EVALUATION OF VITAMINS AND MINERALS INTAKE FROM FOOD PRODUCTS IN POLAND
  • P. Glibowski
  • D. Grądzki
  • J. Glibowska
eng
PORK QUALITY AND GENETIC ASSOCIATION STUDY OF PORCINE LEPTIN AND CATHEPSIN F GENE POLYMORPHISMS
  • R. Susol
  • О. Tatsiy
  • I. Bankovska
eng
THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN
  • S. Danylenko
  • O. Naumenko
  • T. Ryzhkova
  • V. Fediaiev
  • S. Verbytskyi
  • Ts. Korol
eng
EFFECT OF PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS ON THE PROCESS OF DISINFECTION OF FOOD PRODUCTION EQUIPMENT
  • О. Pivovarov
  • О. Kovaliova
  • V. Koshulko
eng