Works matching IS 20738684 AND DT 2021 AND VI 15 AND IP 1
Results: 15
APPLICATION OF THE FOOD ADDITIVE MAGNETOFООD IN THE TECHNOLOGY OF MOULDED MARMELADE JELLY SWEETS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 136, doi. 10.15673/fst.v15i1.1971
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- Article
CHANGES IN THE QUALITY PARAMETERS OF MUSHROOMS DEPENDING ON THE DURATION AND CONDITIONS OF STORAGE.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 125, doi. 10.15673/fst.v15i1.1961
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- Article
STUDY OF THE DIETARY SUPPLEMENTS TRACE ELEMENTS PENETRATION INTO CRUCIAN CARP TISSUES IN DIFFERENT WAYS OF SALTING.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 117, doi. 10.15673/fst.v15i1.1981
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- Article
INFLUENCE OF THE FEATURES OF WEIGHT GAIN, AGE AND DIRECTION OF BREED PRODUCTIVITY ON THE QUALITY PARAMETERS OF BEEF.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 108, doi. 10.15673/fst.v15i1.1963
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- Article
INVESTIGATION OF THE PHYSICOCHEMICAL, ORGANOLEPTIC AND DIETARY PROPERTIES OF TROUT FERMENTED SAUSAGES.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 101, doi. 10.15673/fst.v15i1.1968
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- Article
CRITERIAL FEATURES OF THE STRUCTURAL CHARACTERISTICS OF FINE-TEXTURED POULTRY MEAT.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 91, doi. 10.15673/fst.v15i1.1965
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- Article
CHANGES IN QUALITY OF AMARANTH GRAIN IN THE COURSE OF POSTHARVEST HANDLING AND STORAGE.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 80, doi. 10.15673/fst.v15i1.1959
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- Article
SPECIFIC FEATURES OF THE TRACE ELEMENT COMPOSITION OF THE CULTIVATED FLAX AND SOME OF ITS WILD RELATIVES.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 73, doi. 10.15673/fst.v15i1.1958
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- Article
PURIFICATION OF WATER-ALCOHOL MIXTURES BY MEANS OF NATURAL MATERIALS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 63, doi. 10.15673/fst.v15i1.1973
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- Article
EFFECT OF THE CONCENTRATION OF DRY MATTER IN WORT ON THE CHARACTERISTICS OF OSMOPHILIC ALCOHOLIC RACES OF YEAST.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 54, doi. 10.15673/fst.v15i1.1967
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- Article
THE COMPARATIVE STUDY ON TWO COMMERCIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR ETHANOL PRODUCTION FROM HARD-TO-FERMENT SUGAR-CONTAINING RAW MATERIALS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 45, doi. 10.15673/fst.v15i1.1960
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- Article
FRUIT STONES AND SEEDS OF GRAPE AND CUCURBITS AS A PROMISING SOURCE OF BIOACTIVE SUBSTANCES. OVERVIEW.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 37, doi. 10.15673/fst.v15i1.1964
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- Article
BIOLOGICAL VALUE OF BY-PRODUCTS OF TOMATO PROCESSING.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 28, doi. 10.15673/fst.v15i1.1972
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SCIENTIFIC AND METHODOLOGICAL ASPECTS OF NUTRITION DESIGN FOR SCHOOL CHILDREN.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 15, doi. 10.15673/fst.v15i1.1966
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- Article
PSYCHOBIOTICS – PROBIOTICS THAT ELEVATE MOOD.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 4, doi. 10.15673/fst.v15i1.1969
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- Article