Formation features of wine tourism destinations.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 641
- By:
- Publication type:
- Article
Works matching IS 2304974X AND DT 2014 AND VI 3 AND IP 4
Results: 17
1
2
The impact of competitive environment on the raw material base development within diary industry of Ukraine.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 634
- By:
- Publication type:
- Article
3
Brand role in the conception of market positioning of goods on the consumer market.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 627
- By:
- Publication type:
- Article
4
Analysis of working parts for machines intended for fine meat raw material cutting.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 619
- By:
- Publication type:
- Article
5
Theoretical requirements of orientation for shallow products that move under act of vibration.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 604
- By:
- Publication type:
- Article
6
Microbiological condition of premises, equipment, and air as an important factor in safe food production.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 595
- By:
- Publication type:
- Article
7
Thermophilic methane digestion of chicken manure.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 587
- By:
- Publication type:
- Article
8
Food supplement with the adaptogenic activity on the basic of Agaricus bisporus biopolymers.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 577
- By:
- Publication type:
- Article
9
Technological levers control of the properties of two-layer environment, the formation of thermostable capsules with the fat content.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 566
- By:
- Publication type:
- Article
10
Technological advancement of sorption water purification for alcoholic beverage industry.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 559
- By:
- Publication type:
- Article
11
Technology specifics of heat-resistant milk contain stuffing that was frozen.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 550
- By:
- Publication type:
- Article
12
Multi brines in the production of beef ham.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 540
- By:
- Publication type:
- Article
13
The histological features of rat liver during refueling animals ethanol solution with additives.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 534
- By:
- Publication type:
- Article
14
Effect of protein and mineral additive on consumer characteristics of meat emulsion products.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 524
- By:
- Publication type:
- Article
15
The possibilities of using of essential oils in dairy products. 2. Dill (Anethum Graveolens).
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 516
- By:
- Publication type:
- Article
16
Enzymatic antioxidants in tomatoes and sweet bell pepper fruits under abiotic factors.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 505
- By:
- Publication type:
- Article
17
Using of low-value raw poultry materials.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 497
- By:
- Publication type:
- Article