Works matching IS 20738684 AND DT 2019 AND VI 13 AND IP 3
Results: 16
FORMATION AND CONTROL OF THE QUALITY OF FOOD AND FEEDS: FROM THE BASIC TECHNOLOGIES TO THE HUMAN FACTOR.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 100, doi. 10.15673/fst.v13i3.1477
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- Article
THE SAFE TRANSDERMAL COSMETIC PRODUCT WITH ANTITYROSINASE ACTIVITY.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 127, doi. 10.15673/fst.v13i3.1481
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MATHEMATICAL MODELLING OF THE TECHNOLOGY OF PROCESSING THE SEED MASS OF VEGETABLES AND MELONS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 118, doi. 10.15673/fst.v13i3.1480
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- Article
QUALITY AND SAFETY OF NEW BLENDED OILS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 112, doi. 10.15673/fst.v13i3.1479
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- Article
HEAVY METALS IN MILK INFANT FORMULAS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 93, doi. 10.15673/fst.v13i3.1476
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OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF FLAX SEED GERMINATION.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 86, doi. 10.15673/fst.v13i3.1453
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- Article
INVESTIGATION OF THE EFFECT OF HEAT TREATMENT ON THE QUALITY OF THE FEED ADDITIVE CONTAINING CARROT POMACE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 77, doi. 10.15673/fst.v13i3.1483
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- Article
DEVELOPMENT OF BERRY DRINKS WITH A HIGH CONTENT OF ASCORBIC ACID.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 70, doi. 10.15673/fst.v13i3.1454
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- Article
RECENT ADVANCES IN STUDYING TANNIC ACID AND ITS INTERACTION WITH PROTEINS AND POLYSACCHARIDES.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 63, doi. 10.15673/fst.v13i3.1452
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- Article
EFFECT OF LIGHT ON THE KINETICS OF OXIDATION REACTIONS IN VEGETABLE OILS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 54, doi. 10.15673/fst.v13i3.1475
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- Article
PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 46, doi. 10.15673/fst.v13i3.1473
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- Article
MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 36, doi. 10.15673/fst.v13i3.1471
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- Article
INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 26, doi. 10.15673/fst.v13i3.1474
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- Article
THE INFLUENCE OF ANAEROBIC CONDITIONS OF MAIZE GRAIN STORAGE ON THE CHANGES IN THE QUALITY PARAMETER “FALLING NUMBER".
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 18, doi. 10.15673/fst.v13i3.1472
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- Article
PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 10, doi. 10.15673/fst.v13i3.1451
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- Article
BIOTECHNOLOGY OF ALCOHOL FERMENTATION WITH YEAST RECIRCULATION.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 4, doi. 10.15673/fst.v13i3.1450
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- Article