Innovative ways to extract moisture in the drying process of plant materials.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 102
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- Publication type:
- Article
Works matching IS 13147102 AND DT 2020 AND VI 67
Results: 16
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2
An analysis of specific processes of the avian waste pyrolysis.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 97
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- Article
3
Biogenic amines in cheese.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 90
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- Publication type:
- Article
4
Assessment of water content in Hibiscus rosa-sinensis by remote measurements.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 86
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- Publication type:
- Article
5
Quality assessment of peaches using remote multispectral measurements.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 82
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- Publication type:
- Article
6
A new process for enzyme-assisted subcritical water extraction of rice husk polyphenols.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 76
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- Publication type:
- Article
7
An alternative strategy for the sustainable production of biodiesel from Dairy Waste Scum.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 69
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- Publication type:
- Article
8
Microbiological problems in brewing – a review.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 62
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- Publication type:
- Article
9
New plant source of carbohydrates in the composition of drinks of isotonic action.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 58
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- Publication type:
- Article
10
Application of functional additives in ice cream production.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 12
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- Publication type:
- Article
11
Relationship of somatic cell count and milk quality.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 41
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- Publication type:
- Article
12
Changes in caw milk Kashkaval cheese structure during storage at different temperatures.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 34
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- Article
13
Effect of ripening temperature on the fermentation process in Kashkaval cheese.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 26
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- Publication type:
- Article
14
Studying the possibility of using barley flour in the of production of Kurabiye cookies.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 18
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- Publication type:
- Article
15
Study of factors affecting the quality of flax seed oil of Belarusian selection.
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- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 52
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- Publication type:
- Article
16
Dynamic sensory profile of fruit juices and nectars.
- Published in:
- Scientific Works of UFT - Plovdiv, 2020, v. 67, p. 7
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- Publication type:
- Article