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THE USE OF GLASS TRANSITION TEMPERATURE IN FORECASTING WHEY POWDER STORAGE STABILITY OBTAINED BY ELECTRO-SPARK TREATMENT.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 76
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- Publication type:
- Article
MATHEMATICAL MODELING OF PREPARING "OIL / WATER" EMULSIONS.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 71
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- Publication type:
- Article
DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON BIOCHEMICAL PROCESSES IN DOUGH.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 67
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- Publication type:
- Article
CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 46
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- Publication type:
- Article
PRODUCTION OF PROTEIN-CONTAINING PREPARATIONS OF NATURAL ORIGIN.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 61
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- Publication type:
- Article
TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ''BIENO CHEESE" IN THE REPUBLIC OF MACEDONIA.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 55
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- Publication type:
- Article
CHEMICAL ANALYSIS OF FRESH WATER FROM A KARST AREA IN UKRAINE.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 29
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- Publication type:
- Article
COMPARATIVE STUDY ON THE LIPASE ACTIVITY FROM PLANT SOURCES, UNDER VARIOUS CONDITIONS OF PH, TEMPERATURE AND SUBSTRATE.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 21
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- Publication type:
- Article
APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 10
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- Publication type:
- Article
PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 3
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- Publication type:
- Article