Works matching IS 20738684 AND DT 2017 AND VI 11 AND IP 3
Results: 13
SUBSTANTIATION OF STORAGE PARAMETERS OF THE SOUR-MILK INFANT DRINK «BIOLAKT».
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 99, doi. 10.15673/fst.v11i3.613
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- Article
RESEARCH OF FRUIT CONSERVES' CORROSIVE AGGRESSIVENESS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 87, doi. 10.15673/fst.v11i3.611
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PREPARATION OF THE CORE OF WALNUT FOR USE IN THE COMPOSITION OF SOFT DRINKS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 71, doi. 10.15673/fst.v11i3.609
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- Article
FROZEN PRE-COOKED SEMI-PRODUCTS WITH IODINE-CONTAINING STUFFING.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 80, doi. 10.15673/fst.v11i3.610
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- Article
ДОСЛІДЖЕННЯ ЕЛЕКТРОПРИВОДА З ЛІНІЙНИМ ДВИГУНОМ ДЛЯ ПАКЕТОФОРМУВАЛЬНИХ МАШИН
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 111, doi. 10.15673/fst.v11i3.614
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- Article
TOXIN PRODUCTION ABILITY OF BACILLIUS CEREUS STRAINS FROM FOOD PRODUCT OF UKRAINE.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 93, doi. 10.15673/fst.v11i3.612
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- Article
ДОСЛІДЖЕННЯ ЖИРНОКИСЛОТНОГО СКЛАДУ ЛІПІДІВ СУХИХ РИБО-РОСЛИННИХ НАПІВФАБРИКАТІВ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 61, doi. 10.15673/fst.v11i3.608
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- Article
β- ГАЛАКТОЗИДАЗНА АКТИВНІСТЬ БАКТЕРІЙ ЯК КРИТЕРІЙ ВІДБОРУ ШТАМІВ ДО СКЛАДУ БАКТЕРІАЛЬНИХ ПРЕПАРАТІВ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 35, doi. 10.15673/fst.v11i3.604
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- Article
XYLOOLIGOSACCHARIDES FROM AGRICULTURAL BY-PRODUCTS: CHARACTERISATION, PRODUCTION AND PHYSIOLOGICAL EFFECTS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 25, doi. 10.15673/fst.v11i3.606
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- Article
БІОЛОГІЧНА ЦІННІСТЬ ПРІСНОВОДНОЇ РИБИ КРЕМЕНЧУЦЬКОГО ВОДОСХОВИЩА
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 53, doi. 10.15673/fst.v11i3.607
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- Article
INNOVATIVE SOLUTIONS IN BIOTECHNOLOGIES OF COMBINED YOGURT DRINKS WITH BALANCED CHEMICAL CONTENTS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 42, doi. 10.15673/fst.v11i3.605
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STUDY OF FACTORS AFFECTING DEVELOPMENT OF FOOD AROMATIZATION.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 17, doi. 10.15673/fst.v11i3.603
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ШАНУЄМО ТРАДИЦІЇ. ІСТОРІЯ ІНСТИТУТУ ХАРЧОВОЇ ПРОМИСЛОВОСТІ ім. М. В. ЛОМОНОСОВА
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 3, p. 3
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- Article