Works matching IS 23101008 AND DT 2016 AND VI 4 AND IP 1
Results: 17
Evaluation of the working items of hotel-restaurant complex stability structures.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 151
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Method of human factor minimization in expert judgement for occupational risk assessment and decision making.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 138
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Mathematical modeling of nonlinear regression function at the central compositional design of experiment with any number of factors.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 131
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Simulation of liquid dough mixing in the machine with the rotor unit.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 120
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Cutting speed value during plant material grinding in food industry.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 111
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Drying of the composite phytoestrogen materials.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 104
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Refinement of technology of macaroni products enriched with whortleberry.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 94
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Using of enzymes to extract of rapeseed oil by pressing.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 85
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Pasting characteristics of wheat and breadfruit flour blends.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 33
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Justification of sedimentation stability of milk whey after electric spark processing.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 24
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Effect of extruding on microbial indicators of feed mixtures.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 58
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Meat products for the nutrition of people with the overweight of body - pandemic of ХХІ century.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 6
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Influence of algae on the change of butter quality indicators.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 40
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Definition indicators of quality of the confectionery semi-finished product with powders from banana and carrot.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 76
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Changes of micronutrient composition of biofortified vegetables at freezing and storage.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 66
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Study on the content of aromatic components in wine of grape varieties selected at the Institute of Viticulture and Enology - Pleven.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 17
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Assessment of quality of vegetable powder by mixed method of heat supply.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 49
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