Works matching IS 13147102 AND DT 2018 AND VI 65 AND IP 1
Results: 23
Major trade trends and competitiveness of the European union food industry.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 175
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- Article
Trends in the Development of Bread Industry.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 148
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- Article
Use of thyme (Thymus vulgaris L.) in culinary and food processing.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 122
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The substantiation of the fruit and vegetables additives addition in formulations of culinary sauces at the school food centralized production process.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 186
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- Article
Grains – base of human nutrition.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 133
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Price premium dynamics of some chosen organic foods on the Bulgarian market.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 162
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Social return of investment in food industry.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 156
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The braking the wall of perception of merchandising: the tools for selling food items.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 191
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- Article
Development of probiotic oat beverages.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 98
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Development of the food safety management system for fermented beverages with special appointments based on HACCP principles.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 114
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- Article
Analysis of the chemical composition of dill essential oils (Anethum graveolens L.) by the method of infra-red spectroscopy.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 55
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- Article
Characterization of the Antioxidant and Antimicrobial Activities of Thyme (Thymus vulgaris L.).
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 107
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Population perception of active and intelligent food packaging.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 61
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Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 11
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Chemical changes in eggs in different storage conditions.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 48
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Influence of the low-temperature storage mode on qualitative indicators of melon sorbet.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 18
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- Article
Use of cold-pressed olive oil for improvement the quality of Kranj sausages.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 24
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A technology for processing cigarette butts -- a global pollutant with a potential of recycling.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 34
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New grain raw materials for the production of biologically active cosmetic facial and body preparations.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 73
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Technology of new aromatized wines.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 67
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Genetic engineering for producing the controversial genetically modified food.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 89
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Technological properties of linseeds of Belorussian selection.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 81
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The influence of different starter cultures on cheese yield and mass loss during ripening period of white brined cheese.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 29
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