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DEVELOPMENT OF A TECHNOLOGY OF VITAMINIZED BLENDED VEGETABLE OILS AND THEIR IDENTIFICATION BY THE FATTY ACID AND VITAMIN CONTENTS.
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- Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 32, doi. 10.15587/1729-4061.2018.131971
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- Article
MOLECULAR-BIOLOGICAL AND CHEMOTAXONOMIC INDICATIONS OF SUPERFOODS PROPERTIES AS INNOVATIVE COMPONENTS OF PREVENTIVE MEDICINE.
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- Ukrainian Biochemical Journal, 2018, v. 90, p. 99
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- Article
DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM KERNELS OF STONES OF VARIOUS APRICOT CULTIVARS GROWN IN THE ODESA REGION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 77, doi. 10.15673/fst.v16i4.2554
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- Article
DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 83, doi. 10.15673/fst.v16i1.2291
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- Article
IMPROVING THE TECHNOLOGY OF RESTRUCTURED HAM-TYPE PRODUCTS FROM TURKEY MEAT AND PSE PORK.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 4, p. 106, doi. 10.15673/fst.v15i4.2125
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- Article
PROSPECTS OF USING THE CRYOSTABILISING PROTEIN-POLYSACCHARIDE COMPOSITION TO MANUFACTURE SEMI-FINISHED CHOPPED MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 134, doi. 10.15673/fst.v14i1.1642
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- Article
USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 78, doi. 10.15673/fst.v13i2.1384
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- Article
DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 102, doi. 10.15673/fst.v12i4.1207
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- Article
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 73, doi. 10.15673/fst.v12i2.935
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- Article