Works matching IS 20738684 AND DT 2022 AND VI 16 AND IP 3
Results: 11
PORK QUALITY AND GENETIC ASSOCIATION STUDY OF PORCINE LEPTIN AND CATHEPSIN F GENE POLYMORPHISMS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 46, doi. 10.15673/fst.v16i3.2513
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- Article
APPLE JUICE CLARIFIED BY THE POLYMERIC FLOCCULANTS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 89, doi. 10.15673/fst.v16i3.2464
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- Article
COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 18, doi. 10.15673/fst.v16i3.2463
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- Article
EVALUATION OF THE DEGREE OF SNAIL MEAT FRESHNESS BY THE PHOTOMETRIC METHOD.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 32, doi. 10.15673/fst.v16i3.2420
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- Article
EVALUATION OF VITAMINS AND MINERALS INTAKE FROM FOOD PRODUCTS IN POLAND.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 4, doi. 10.15673/fst.v16i3.2419
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- Article
KNOWLEDGE OF THE FACTORS AFFECTING THE STORAGE LIFE OF RAW MEAT IS THE KEY TO THE RATIONAL USE OF PRODUCTION RESOURCES.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 75, doi. 10.15673/fst.v16i3.2418
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- Article
ANTIBIOTIC SENSITIVITY OF LACTOBACILLI ISOLATED FROM DIFFERENT SOURCES IN THE ODESA REGION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 12, doi. 10.15673/fst.v16i3.2417
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- Article
THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 38, doi. 10.15673/fst.v16i3.2416
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- Article
EFFECT OF PLASMA-CHEMICALLY ACTIVATED AQUEOU SSOLUTIONS ON THE PROCESS OF DISINFECTION OF FOOD PRODUCTION EQUIPMENT.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 65, doi. 10.15673/fst.v16i3.2392
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- Article
EFFECTS OF MATERNAL VITAMIN D<sub>3</sub> LEVELS DURING PREGNANCY ON THE QUALITY CHARACTERISTICS OF PORK OF PIG OFFSPRING.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 25, doi. 10.15673/fst.v15i4.2256
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- Article
ANTIOXIDANT ACTIVITY OF PLANTS EXTRACTS OF UKRAINIAN ORIGIN AND THEIR EFFECT ON THE OXIDATIVE STABILITY OF SUNFLOWER OIL.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 55, doi. 10.15673/fst.v16i3.2514
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- Article