Works matching IS 2304974X AND DT 2016 AND VI 5 AND IP 2
Results: 14
Methodical bases of rating of investment appeal of Ukraine rural areas.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 387, doi. 10.24263/2304-974x-2016-5-2-16
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Heat transfer enhancement in a corrugated tube heat exchanger.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 376, doi. 10.24263/2304-974x-2016-5-2-15
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Intensification of mass transfer processes in gas-liquid media by discrete - pulse energy input method.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 368
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Non-stationary sucrose diffusion mass flow calculation for sucrose solution cells from the «larger sugar crystal-larger sugar crystal sucrose solution-less sugar crystal sucrose solution-smaller sugar crystal-massecuite» system cells depending on the boiling sugar massecuite time
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 350, doi. 10.24263/2304-974x-2016-5-2-13
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Cu(II) complexes of 4- and 5- nitro-substituted heteroaryl cinnamoyl derivatives and determining their anticoagulant activity.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 326, doi. 10.24263/2304-974x-2016-5-2-12
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- Article
The influence of technological parameters of creams fermentation on formation of functional peculiarities of cultured butter.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 314, doi. 10.24263/2304-974x-2016-5-2-11
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Enhancement of microbial transglutaminase production from Streptomyces sp.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 306, doi. 10.24263/2304-974x-2016-5-2-10
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Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop-Turkey.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 299, doi. 10.24263/2304-974x-2016-5-2-9
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Rheological properties of gelatine solutions for production of gluten-free pasta.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 290, doi. 10.24263/2304-974x-2016-5-2-8
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Epiphytic and regulated microbial contaminants of food vegetable raw materials and products.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 272, doi. 10.24263/2304-974x-2016-5-2-6
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Lactic acid bacteria compositions for application in the meat industry.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 262, doi. 10.24263/2304-974x-2016-5-2-5
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- Article
Inactivation effect of microwave heating on pectin methylesterase in orange juice.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 248, doi. 10.24263/2304-974x-2016-5-2-4
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- Article
Methanol content in grape and fruit brandies: a major indicator for authenticity and safety.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 237, doi. 10.24263/2304-974x-2016-5-2-3
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- Article
Use of natural oils as bioactive ingredients of cosmetic products.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 281, doi. 10.24263/2304-974x-2016-5-2-7
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- Article