Works matching IS 20738684 AND DT 2019 AND VI 13 AND IP 2
Results: 16
THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 58, doi. 10.15673/fst.v13i2.1406
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- Article
RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 103, doi. 10.15673/fst.v13i2.1405
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- Article
THE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 111, doi. 10.15673/fst.v13i2.1404
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- Article
TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 136, doi. 10.15673/fst.v13i2.1403
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- Article
THE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 118, doi. 10.15673/fst.v13i2.1402
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TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 128, doi. 10.15673/fst.v13i2.1401
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- Article
INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 97, doi. 10.15673/fst.v13i2.1398
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- Article
INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 87, doi. 10.15673/fst.v13i2.1389
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- Article
THE ROLE of SOIL MICROBiOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 34, doi. 10.15673/fst.v13i2.1387
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- Article
THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 44, doi. 10.15673/fst.v13i2.1386
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- Article
USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 78, doi. 10.15673/fst.v13i2.1384
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- Article
STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 71, doi. 10.15673/fst.v13i2.1383
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- Article
FUNCTIONAL FOODS: PROSPECTS IN UKRAINE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 15, doi. 10.15673/fst.v13i2.1382
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- Article
ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 24, doi. 10.15673/fst.v13i2.1380
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- Article
OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTS WITH LOW-MOISTURE CONTENT FOR REDUCING THE GLYCEMIC INDEX.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 4, doi. 10.15673/fst.v13i2.1379
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- Article
OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 65, doi. 10.15673/fst.v13i2.1378
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- Article