Abstracts.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 170
- Publication type:
- Article
Works matching IS 2304974X AND DT 2015 AND VI 4 AND IP 1
Results: 18
1
2
Analysis of indicators of workplace occupational injuries at the food industry enterprises of Ukraine.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 157
- By:
- Publication type:
- Article
3
Social dimensions of genetics and their implications for uptake of genetically modified foods and new food technologies in society.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 145
- By:
- Publication type:
- Article
4
Problem of increasing the power factor in industrial enterprises.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 134
- By:
- Publication type:
- Article
5
Investigation of ultrafiltration of grain stillage.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 127
- By:
- Publication type:
- Article
6
Investigation work of proofers by computer simulation.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 119
- By:
- Publication type:
- Article
7
Research of process of absorption of carbon dioxide with water in capillary-porous elements.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 109
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- Publication type:
- Article
8
Improving the process of roasting malt with intensive stirring machine.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 95
- By:
- Publication type:
- Article
9
Methos for defining hydraulic losses during power-law fluids flow.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 88
- By:
- Publication type:
- Article
10
Modeling of the air supply system in spray dryer.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 77
- By:
- Publication type:
- Article
11
Molecular-genetic identification of Lactobacillus strains, isolated from homemade yoghurt.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 67
- By:
- Publication type:
- Article
12
Determination of the kinetic parameters of batch fermentation of Lactobacillus plantarum X2 with probiotic potential isolated fron spontaneously fermented sourdough.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 59
- By:
- Publication type:
- Article
13
Optimization of the composition of the mixture by simplex method.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 49
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- Publication type:
- Article
14
Modeling of low calorie pectin-based product composition.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 40
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- Publication type:
- Article
15
Enhancing food safety of pollen by means of irradiation.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 32
- By:
- Publication type:
- Article
16
Health-improving effect of meat products with soy protein-fatty concentrator and carrageenan.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 24
- By:
- Publication type:
- Article
17
Requirements to technological water quality for tea drinks preparation.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 14
- By:
- Publication type:
- Article
18
Potato pectin: extract methods, physical and chemical properties and structural features.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 7
- By:
- Publication type:
- Article