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