Works matching IS 2304974X AND DT 2020 AND VI 9 AND IP 4
Results: 13
Methodical approaches to the determination of readiness of introduction of «blue ocean» strategy on the enterprises of food industry.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 917, doi. 10.24263/2304-974X-2020-9-4-15
- By:
- Publication type:
- Article
Modeling heat transfer in down flowing annular weakly turbulent vapor-liquid flows during evaporation.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 901, doi. 10.24263/2304-974X-2020-9-4-14
- By:
- Publication type:
- Article
Phase transitions in food production technologies.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 889, doi. 10.24263/2304-974X-2020-9-4-13
- By:
- Publication type:
- Article
Natural alternatives of Sulphur dioxide used in wine and their effects on aromatic compounds.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 873, doi. 10.24263/2304-974X-2020-9-4-12
- By:
- Publication type:
- Article
Differences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbage.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 864, doi. 10.24263/2304-974X-2020-9-4-11
- By:
- Publication type:
- Article
Physical, physiological and minerals changes of different legumes types during the germination process.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 844, doi. 10.24263/2304-974X-2020-9-4-10
- By:
- Publication type:
- Article
Polyphenol composition and technological characteristics of the coloured whey from various origin.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 832, doi. 10.24263/2304-974X-2020-9-4-9
- By:
- Publication type:
- Article
Proximate composition, physicochemical properties and sensory qualities of salad cream from corn and tigernut starch blends.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 820, doi. 10.24263/2304-974X-2020-9-4-8
- By:
- Publication type:
- Article
Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 809, doi. 10.24263/2304-974X-2020-9-4-7
- By:
- Publication type:
- Article
Antioxidant ability of alcoholic infusions from vegetable raw materials.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 795, doi. 10.24263/2304-974X-2020-9-4-6
- By:
- Publication type:
- Article
Evaluation of visual characteristics of beer using the computer vision method.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 780, doi. 10.24263/2304-974X-2020-9-4-5
- By:
- Publication type:
- Article
Morphology of starch from Araucaria angustifolia seeds treated by HMT and studied by SEM, AFM, and XRD.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 769, doi. 10.24263/2304-974X-2020-9-4-4
- By:
- Publication type:
- Article
Quality of Canadian commercial plain non-fat Greekstyle yogurts produced only from natural dairy ingredients.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 757, doi. 10.24263/2304-974X-2020-9-4-3
- By:
- Publication type:
- Article