Found: 20
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Improving the technology for the production of raw dried beef products.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 4, p. 26, doi. 10.31548/animal.4.2023.26
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- Article
THERMIZED PROTEIN-FAT FERMENTED MILK PRODUCT WITH FOOD EMULSION AND CARRAGEENAN.
- Published in:
- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 260
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- Article
EXPLORATION OF DRYING PROCESS OF BEETS.
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- Journal of Hygienic Engineering & Design, 2023, v. 42, p. 315
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- Article
Development of technology for plant-based minced semi-finished products.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 2, p. 100, doi. 10.31548/animal.2.2023.100
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- Article
The study of functional and technological properties of vegetarian ice cream.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 110, doi. 10.5219/1798
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- Article
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 159, doi. 10.5219/1849
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- Article
The study of functional and technological properties of vegetarian ice cream.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 110, doi. 10.5219/1798
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- Publication type:
- Article
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 159, doi. 10.5219/1849
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- Publication type:
- Article
COMPARATIVE DATA ON THE CONTENT OF HARMFUL IMPURITIES IN HONEY ON THE EXAMPLE OF UKRAINIAN STANDARDS AND FOREIGN DOCUMENTS.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 76
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- Publication type:
- Article
The study of the intensification of technological parameters of the sausage production process.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 27, doi. 10.5219/1712
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- Article
The study of the intensification of technological parameters of the sausage production process.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 25, doi. 10.5219/1712
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- Publication type:
- Article
Improvement of the technology of functional pre-made meat products in a dough shell.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2021, v. 12, n. 1, p. 19, doi. 10.31548/animal2021.01.019
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- Publication type:
- Article
THE MICRONUTRIENT PROFILE OF MEDICINAL PLANT EXTRACTS.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 528, doi. 10.5219/1553
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- Article
AN IMPROVED METHOD FOR DETERMINING THE MASS FRACTION OF CALCIUM CARBONATE IN THE CARBONATE BEDROCK.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 877, doi. 10.5219/1591
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- Article
IMPROVING THE METHOD OF DETERMINING THE MASS FRACTION OF MAGNESIUM CARBONATE AND THE STUDY OF THE CHEMICAL COMPOSITION OF CARBONATE ROCKS FOR THE EFFECTIVE CONDUCT OF THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 901, doi. 10.5219/1620
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- Publication type:
- Article
THE MICRONUTRIENT PROFILE OF MEDICINAL PLANT EXTRACTS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 528, doi. 10.5219/1553
- By:
- Publication type:
- Article
AN IMPROVED METHOD FOR DETERMINING THE MASS FRACTION OF CALCIUM CARBONATE IN THE CARBONATE BEDROCK.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 877, doi. 10.5219/1591
- By:
- Publication type:
- Article
IMPROVING THE METHOD OF DETERMINING THE MASS FRACTION OF MAGNESIUM CARBONATE AND THE STUDY OF THE CHEMICAL COMPOSITION OF CARBONATE ROCKS FOR THE EFFECTIVE CONDUCT OF THE TECHNOLOGICAL PROCESS OF SUGAR PRODUCTION.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 901, doi. 10.5219/1620
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- Publication type:
- Article
DEVELOPMENT OF AN INTEGRATED FOOD QUALITY MANAGEMENT SYSTEM.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 862, doi. 10.5219/1434
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- Publication type:
- Article
DEVELOPMENT OF AN INTEGRATED FOOD QUALITY MANAGEMENT SYSTEM.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 862, doi. 10.5219/1434
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- Publication type:
- Article