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МОНІТОРИНГ БЕЗПЕЧНОСТІ ТА ЯКОСТІ ПРИРОДНОЇ МІНЕРАЛЬНОЇ ВОДИ СВЕРДЛОВИНИ № 14/7832 М. ОДЕСА
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 60, doi. 10.15673/fst.v10i4.256
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- Article
CONDITION ANALYSIS OF STONE FRUIT CROPS DURING THEIR PROCESSING ON PERFORATED SURFACE UNDER CENTRIFUGAL FORCES.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 67, doi. 10.15673/fst.v10i4.257
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THE SUBSTANTIATION OF DEVELOPMENT OF MOUSSES TECHNOLOGY USING WHEAT STARCH.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 54, doi. 10.15673/fst.v10i4.255
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- Article
ЗМІНА ЯКІСНИХ ХАРАКТЕРИСТИК ПРЯНИКІВ ПІД ЧАС ЗБЕРІГАННЯ
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 47, doi. 10.15673/fst.v10i4.254
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QUALITY OF THE WATER RECEIVED FROM AIR BY MEANS OF CONDITIONERS.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 42, doi. 10.15673/fst.v10i4.253
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- Article
TECHNOLOGICAL CHARACTERISTICS OF YEAST-CONTAINING CAKES PRODUCTION USING WAXY WHEAT FLOUR.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 37, doi. 10.15673/fst.v10i4.252
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- Article
STUDY OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF PLANT POWDERS FOR USE IN CONFECTIONERY INDUSTRY.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 31, doi. 10.15673/fst.v10i4.251
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- Article
DEVELOPMENT OF FORMULATION MULTICOMPONENT PROTEIN-FAT EMULSION.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 25, doi. 10.15673/fst.v10i4.250
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- Article
ВИКОРИСТАННЯ ПШОНА У ВИРОБНИЦТВІ ХЛІБА ОЗДОРОВЧОГО ПРИЗНАЧЕННЯ
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 18, doi. 10.15673/fst.v10i4.249
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- Article
STUDY OF CRYOPROTECTORS EFFECT ON OXIDATION PROCESSES AT STORAGE OF FROZEN HALF-FINISHED PRODUCTS.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 14, doi. 10.15673/fst.v10i4.248
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- Article
EDIBLE COATING AS FACTOR OF PRESERVING FRESHNESS AND INCREASING BIOLOGICAL VALUE OF GINGERBREAD CAKES.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 9, doi. 10.15673/fst.v10i4.247
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- Article
MARKETING RESEARCH IN POSITIONING AND LAUNCHING OF YOGHURT DRINKS WITH A BALANCED CHEMICAL COMPOSITION.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 3, doi. 10.15673/fst.v10i4.246
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- Article