Works matching IS 20738684 AND DT 2021 AND VI 15 AND IP 2
Results: 15
REGULATION OF STRUCTURAL AND MECHANICAL PROPERTIES OF SHIITAKE MUSHROOM SUSPENSION AS AN OBJECT OF SPRAY DRYING.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 133, doi. 10.15673/fst.v15i2.2029
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- Article
EFFECT OF SELECTED PARAMETERS ON SECTIONAL EXPANSION INDEX AND BULK DENSITY DURING THE EXTRUSION OF CHICKPEA INSTANT SEMOLINA.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 79, doi. 10.15673/fst.v15i2.2107
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- Article
POLYAMIDAMINEPICHLOROHYDRIN APPLICATION FOR ECO-SAFE WATERFAST AND WATERPROOF FOOD PACKAGING PAPER PRODUCTION.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 112, doi. 10.15673/fst.v15i2.2102
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- Article
JUSTIFICATION OF THE INNOVATIVE METHOD OF THE FISH RAW MATERIALS PRELIMINARY PROCESSING.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 103, doi. 10.15673/fst.v15i2.2106
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- Article
QUALITY OF HELIANTHUS ANNUUS HONEY OBTAINED IN THE CONDITIONS OF RADIOACTIVE CONTAMINATION.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 93, doi. 10.15673/fst.v15i2.2110
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- Article
USING RAW POTATO PEEL IN THE PRODUCTION OF EXTRUDED FEED ADDITIVE.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 85, doi. 10.15673/fst.v15i2.2028
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- Article
INFLUENCE OF THE HYDROTHERMAL TREATMENT TEMPERATURE CONDITIONS ON POULTRY MEAT.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 123, doi. 10.15673/fst.v15i2.2100
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- Article
ANTIMICROBIAL BIODEGRADABLE PACKAGING OF SLICED BAKERY FOR RESTAURANTS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 71, doi. 10.15673/fst.v15i2.2098
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- Article
QUALITY FORMATION OF THE UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 61, doi. 10.15673/fst.v15i2.2108
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- Article
THE CURRENT STATE AND TRENDS OF PROCESSING SECONDARY RAW MATERIALS OF WINEMAKING IN UKRAINE.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 50, doi. 10.15673/fst.v15i2.2031
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- Article
THE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 42, doi. 10.15673/fst.v15i2.2111
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- Article
MILK LIPIDS AND SUBCLINICAL MASTITIS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 26, doi. 10.15673/fst.v15i2.2103
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- Article
DEVELOPMENT OF COLLAGEN-CONTAINING DRINKS.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 18, doi. 10.15673/fst.v15i2.2099
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- Article
COMPOSITION OF BIOACTIVE COMPOUNDS FOR CULTIVATION OF BRASSICA JUNCEA CZERN.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 11, doi. 10.15673/fst.v15i2.2104
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- Article
BIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUE.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 4, doi. 10.15673/fst.v15i2.2030
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- Article