MATHEMATICAL ASPECTS OF NUTRITION SYSTEMS PROJECTING FOR DIETARY THERAPY.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.291
- By:
- Publication type:
- Article
Works matching IS 2073-8684 AND VI 11 AND IP 1 AND DT 2017
Results: 12
1
2
МОДИФІКАЦІЯ СТРУКТУРИ ТА ФУНКЦІОНАЛЬНО-ТЕХНОЛОГІЧНИХ ВЛАСТИВОСТЕЙ КАЗЕЇНУ: НАУКОВІ ТА ПРИКЛАДНІ АСПЕКТИ
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1
- By:
- Publication type:
- Article
3
СOMPARISON OF THE QUALITY MICRONUTRIENT COMPOUND OF RECOMMENDED DAILY INTAKES AND THE SECOND TYPE DIABETES PATIENTS' DIET.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.290
- By:
- Publication type:
- Article
4
MODELLING FORMULAE OF STRAWBERRY WHEY DRINKS OF PROPHYLACTIC APPLICATION.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.303
- By:
- Publication type:
- Article
5
HIGH-TECH PROCESSING OF SECONDARY RESOURCES OF WINEMAKING.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.302
- By:
- Publication type:
- Article
6
ВИКОРИСТАННЯ ПОЛІМЕРНИХ КОМБІНОВАНИХ ПЛІВОК У ТЕХНОЛОГІЇ SOUS-VIDE
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1
- By:
- Publication type:
- Article
7
ДОСЛІДЖЕННЯ ПРОЦЕСУ ПЕРЕРОБКИ ХОЛОДНИМ СПОСОБОМ ПЛОДІВ КІСТОЧКОВИХ КУЛЬТУР
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1
- By:
- Publication type:
- Article
8
USING THE PROFILE METHOD FOR EVALUATION THE BEER QUALITY.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.298
- By:
- Publication type:
- Article
9
CHELATE FORMS OF BIOMETALLS. THEORETICAL ASPECTS OF OBTAINING AND CHARACTERISTICS.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.297
- By:
- Publication type:
- Article
10
TECHNOLOGY OF PRODUCTION BIOLOGICAL ACTIVE ADDITIVE BASED ON SELENIUM CONTAINING CULTURE OF BIFIDOBACTERIUM.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.296
- By:
- Publication type:
- Article
11
DESSERTS WITH A HIGH NUTRITIONAL VALUE IN THE INDUSTRY EMPLOYEES NUTRITION.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.294
- By:
- Publication type:
- Article
12
COMPARATIVE ANALYSIS OF FIELD RATION FOR MILITARY PERSONNEL OF THE UKRAINIAN ARMY AND ARMIES OF OTHER COUNTRIES WORLDWIDE.
- Published in:
- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.293
- By:
- Publication type:
- Article