Works matching IS 20738684 AND DT 2017 AND VI 11 AND IP 2
Results: 12
BACILLUS CEREUS: ХАРАКТЕРИСТИКА, БІОЛОГІЧНА ДІЯ, ОСОБЛИВОСТІ ВИЗНАЧЕННЯ В ХАРЧОВИХ ПРОДУКТАХ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 61, doi. 10.15673/fst.v11i2.516
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MECHANISM OF THE HIGH EFFICIENCY OF THE CUTTING FROZEN FOOD PRODUCTS USING WATER-JET WITH POLYMER ADDITIONS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 73, doi. 10.15673/fst.v11i2.517
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ДОСЛІДЖЕННЯ ДИСПЕРСНОГО СКЛАДУ ОВОЧЕВОГО ТА ФРУКТОВОГО НАПІВФАБРИКАТУ, ЯК ОСНОВНОЇ СКЛАДОВОЇ ЧАСТИНИ ДЛЯ НАПОЮ СМУЗІ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 68, doi. 10.15673/fst.v11i2.516
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MODELLING OF THE PROCESS OF MICROMYCETUS SURVIVAL IN FRUIT AND BERRY SYRUPS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 56, doi. 10.15673/fst.v11i2.514
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АНАЛІЗ СУЧАСНИХ МЕТОДІВ ПЕРЕРОБКИ ТОМАТІВ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 45, doi. 10.15673/fst.v11i2.516
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LUMINESCENT DETERMINATION OF ASCORBIC ACID IN DIETETIC ADDITIVES.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 32, doi. 10.15673/fst.v11i2.511
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- Article
ДОСЛІДЖЕННЯ ТЕРМОДИНАМІЧНИХ ВЛАСТИВОСТЕЙ КРОХМАЛІВ ФІЗИЧНОЇ МОДИФІКАЦІЇ ПРИ ВИРОБНИЦТВІ СОУСІВ СОЛОДКИХ
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 26, doi. 10.15673/fst.v11i2.516
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QUALITY PARAMETERS OF WINE GRAPE VARIETIES UNDER THE INFLUENCE OF DIFFERENT VINE SPACING AND TRAINING SYSTEMS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 37, doi. 10.15673/fst.v11i2.512
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DIETARY SUPPLEMENT BASED ON SELENIUM CONTAINING CULTURE OF LACTIC ACID BACTERIA.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 21, doi. 10.15673/fst.v11i2.509
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INVESTIGATION OF THE ANTAGONISTIC ACTIVITY OF SECONDARY METABOLITES OF PROPIONIC ACID BACTERIA.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 16, doi. 10.15673/fst.v11i2.508
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ANALYSIS OF ALTERNATIVE METHODS AND PRICE POLITIC OF ICEWINE PRODUCTION.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 9, doi. 10.15673/fst.v11i2.507
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SWEET WHEY AS A RAW MATERIAL FOR DIETARY SUPPLEMENTS OBTAINING WITH IMMUNOMODULATORY EFFECT.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 3, doi. 10.15673/fst.v11i2.506
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