Works matching IS 20738684 AND DT 2022 AND VI 16 AND IP 4
Results: 10
DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 31, doi. 10.15673/fst.v16i4.2549
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- Article
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 48, doi. 10.15673/fst.v16i4.2539
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- Article
OPTIMIZATION OF THE YEAST CELL BIOSYNTHESIS PROCESS FOR THE FERMENTATION OF HIGH CONCENTRATION WORT IN BIOETHANOL PRODUCTION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 4, doi. 10.15673/fst.v16i4.2547
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- Article
ANTIMICROBIAL ACTIVITY OF CHROMIUM CITRATE AND ITS EFFECT ON THE GROWTH OF LENTINULA EDODES.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 15, doi. 10.15673/fst.v16i4.2556
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- Article
BIOCHEMICAL FEATURES OF SEEDS IN OIL FLAX VARIETIES FOR SPECIAL PURPOSES.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 24, doi. 10.15673/fst.v16i4.2540
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- Article
CURRENT ISSUES OF FOOD SAFETY AND QUALITY: STATUS AND PROSPECTS OF DETERMINATION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 85, doi. 10.15673/fst.v16i4.2555
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- Article
OBTAINING OF RICE MALT WITH THE USE OF PLASMACHEMICALLY ACTIVATED AQUEOUS SOLUTIONS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 64, doi. 10.15673/fst.v16i4.2542
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- Article
THE INFLUENCE OF TERROIR ON THE SENSORY CHARACTERISTICS OF GRAPES AND WINE OF THE TELTI-KURUK VARIETY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 40, doi. 10.15673/fst.v16i4.2550
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- Article
STUDY ON THE KINETICS, HYDRODYNAMICS AND MASS TRANSFER OF THE PROCESS OF ZUCCHINI FRUITS SATURATION WITH SUCRSE FROM AN AQUEOUS SOLUTION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 56, doi. 10.15673/fst.v16i4.2541
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- Article
DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM KERNELS OF STONES OF VARIOUS APRICOT CULTIVARS GROWN IN THE ODESA REGION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 4, p. 77, doi. 10.15673/fst.v16i4.2554
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- Article