Works matching IS 20738684 AND DT 2018 AND VI 12 AND IP 1
Results: 14
OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 11, doi. 10.15673/fst.v12i1.885
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- Article
MASS TRANSFER IN FERMENTATION PROCESSES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 104, doi. 10.15673/fst.v12i1.846
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- Article
FOOD MARKETS AND FOOD SECURITY: SCIENTIFIC BASIS OF FORMATION.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 66, doi. 10.15673/fst.v12i1.845
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- Article
BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 80, doi. 10.15673/fst.v12i1.844
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- Article
INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 87, doi. 10.15673/fst.v12i1.843
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- Article
COMPOSTING OF ORGANIC WASTE WITH THE USE OF MINERAL ADDITIVES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 45, doi. 10.15673/fst.v12i1.842
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- Article
БІОСОРБЕНТИ — ПЕРСПЕКТИВНІ МАТЕРІАЛИ ДЛЯ ВИЛУЧЕННЯ ІОНІВ ВАЖКИХ МЕТАЛІВ ІЗ СТІЧНИХ ВОД
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 1
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- Article
STUDY OF THE USE OF EDIBLE POWDERS IN TOMATO SAUCE TECHNOLOGIES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 59, doi. 10.15673/fst.v12i1.837
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- Article
COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 53, doi. 10.15673/fst.v12i1.840
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- Article
ANALYSIS OF A NEW DIAFILTRATION METHOD OF CLEANING BUTTERMILK FROM LACTOSE WITH MINERAL COMPOSITION PRESERVED.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 95, doi. 10.15673/fst.v12i1.839
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- Article
EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 36, doi. 10.15673/fst.v12i1.838
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- Article
STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 20, doi. 10.15673/fst.v12i1.836
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- Article
COMPARATIVE STUDIES OF THE EFFECT OF FREEZING ON THE PHYSICOCHEMICAL PROPERTIES OF THE FILLETS OF TWO FISH SPECIES IN IRAN.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 31, doi. 10.15673/fst.v12i1.835
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- Article
THE MARKETING RESEARCH OF MILITARY SERVICE PEOPLE’S CONSUMER PREFERENCES OF DRY PRODUCT PACKAGES AND WAYS OF THEIR IMPROVEMENT.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 3, doi. 10.15673/fst.v12i1.834
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- Article