Works matching IS 20738684 AND DT 2018 AND VI 12 AND IP 4
Results: 17
STUDY OF THE BIOTECHNOLOGICAL POTENTIAL OF SELECTED LACTIC ACID BACTERIA CULTURES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 4, doi. 10.15673/fst.v12i4.1176
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- Article
METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 52, doi. 10.15673/fst.v12i4.1182
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- Article
PERSPECTIVES OF THE USE OF PLANT RAW MATERIAL EXTRACTS FOR STORAGE OF TOMATOES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 43, doi. 10.15673/fst.v12i4.1181
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- Article
OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 25, doi. 10.15673/fst.v12i4.1180
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- Article
OPTIMIZATION OF PARAMETERS OF FERMENTOLYSIS OF PROTEINS IN THE COMPOSITION OF SERUM-PROTEIN CONCENTRATE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 18, doi. 10.15673/fst.v12i4.1179
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- Article
FEATURES OF SPIRULINA PLATENSIS CULTIVATED UNDER AUTOTROPHIC AND MIXOTROPHIC CONDITIONS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 33, doi. 10.15673/fst.v12i4.1178
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- Article
THE EFFECT OF THE INTENSITY OF AERATING THE MEDIUM ON THE METABOLIC ACTIVITY OF ALCOHOL YEAST.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 10, doi. 10.15673/fst.v12i4.1177
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- Article
SYSTEM FOR ANALYZING THE QUALITATIVE CHARACTERISTICS OF GRAIN MIXES IN REAL TIME MODE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 128, doi. 10.15673/fst.v12i4.1222
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- Article
KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 117, doi. 10.15673/fst.v12i4.1218
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- Article
STUDY OF THE PROCESS OF CALIBRATION OF CONFECTIONERY SUNFLOWER SEEDS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 135, doi. 10.15673/fst.v12i4.1209
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- Article
MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READYTO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 110, doi. 10.15673/fst.v12i4.1208
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- Article
DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 102, doi. 10.15673/fst.v12i4.1207
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- Article
OPTIMIZATION OF THE RECIPES OF FORCEMEAT PRODUCTS ON THE BASIS OF PROCESSED FRESHWATER MUSSELS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 86, doi. 10.15673/fst.v12i4.1206
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- Article
SCIENTIFIC AND PRACTICAL BASIS OF USING PROTEIN PLANT CONCENTRATES FOR THE PRODUCTION OF COMPOUND FEEDS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 94, doi. 10.15673/fst.v12i4.1205
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- Article
CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STOR.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 79, doi. 10.15673/fst.v12i4.1204
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- Article
SECONDARY PLANT RESOURCES AS PROSPECTIVE UNCONVENTIONAL SOURCES OF PECTIС SUBSTANCES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 63, doi. 10.15673/fst.v12i4.1198
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- Article
GEL FILTRATION OF COW MILK WHEY PROTEINS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 72, doi. 10.15673/fst.v12i4.1183
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- Article