Works matching IS 20738684 AND DT 2023 AND VI 17 AND IP 3

Results: 8

SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 75, doi. 10.15673/fst.v17i3.2657
By:
- Polishchuk, G.;
- Sharakhmatova, T.;
- Shevchenko, I.;
- Manduk, O.;
- Mykhalevych, A.;
- Pukhlyak, A.
Publication type:
Article
IMPROVING THE QUALITY OF VEGETABLES AND FRUITS USING BIOFORTIFICATION STRATEGIES.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 4, doi. 10.15673/fst.v17i3.2650
By:
- Dubinina, A.;
- Zaitseva, V.;
- Mardar, M.;
- Kuklina, T.;
- Cherevko, O.;
- Lehnert, S.;
- Letuta, T.;
- Tatar, L.
Publication type:
Article
MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACTS AND OF FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 1.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 15, doi. 10.15673/fst.v17i3.2651
By:
- Yegorov, B.;
- Yegorova, A.;
- Yeryganov, K.
Publication type:
Article
DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 27, doi. 10.15673/fst.v17i3.2652
By:
- Matveeva, T.;
- Papchenko, V.;
- Petik, P.;
- Khareba, V.;
- Khareba, O.
Publication type:
Article
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 43, doi. 10.15673/fst.v17i3.2654
By:
- Danylenko, S.;
- Bondarchuk, V.;
- Khablenko, A.;
- Lukianets, A.;
- Kozlovska, G.;
- Kopylova, K.
Publication type:
Article
EXPERTISE OF PYRAMID TEA BAGS BY OPTICAL MICROSCOPY AND FTIR-SPECTROSCOPY METHODS. MICROPLASTICS FORMATION IN BREWED TEA.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 54, doi. 10.15673/fst.v17i3.2655
By:
- Malynka, O.;
- Malynka, Y.;
- Petryk, K.
Publication type:
Article
MICROWAVE AND ULTRASONIC TREATMENT AS A PRELIMINARY STAGE OF OBTAINING WATER-SOLUBLE MANNAN FROM COFFEE SLUDGE.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 37, doi. 10.15673/fst.v17i3.2653
By:
- Naumenko, K.;
- Kapustian, A.;
- Gural, L.
Publication type:
Article
JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS.
Published in:
Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 66, doi. 10.15673/fst.v17i3.2656
By:
- Chaharovskyi, O.;
- Tkachenko, N.;
- Didukh, E.;
- Anichin, V.
Publication type:
Article