Are public perceptions precise towards the status of quality and safety of commercial brands on noodles?
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 568, doi. 10.24263/2304-974x-2016-5-3-16
- By:
- Publication type:
- Article
Works matching IS 2304974X AND DT 2016 AND VI 5 AND IP 3
Results: 15
1
2
System of quality labels in the European Union.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 579, doi. 10.24263/2304-974x-2016-5-3-17
- By:
- Publication type:
- Article
3
Modeling of furnace work with recirculating of heating gases for tunnel baking ovens.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 560, doi. 10.24263/2304-974x-2016-5-3-15
- By:
- Publication type:
- Article
4
Three-dimensional model of non-Newtonian fluid flow in the rectangular channel.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 550, doi. 10.24263/2304-974x-2016-5-3-14
- By:
- Publication type:
- Article
5
Mechanism of antibacterial effect of plant based antimicrobials.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 541, doi. 10.24263/2304-974x-2016-5-3-13
- By:
- Publication type:
- Article
6
Raspberry and blackberry pomaces as potential sources of bioactive compounds.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 485, doi. 10.24263/2304-974x-2016-5-3-7
- By:
- Publication type:
- Article
7
Ethanol production from mucilage and pulp of processed coffee.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 523, doi. 10.24263/2304-974x-2016-5-3-11
- By:
- Publication type:
- Article
8
Using of bioinformatics and computer morphometry in study of Fusarium spp. causing potato dry rot.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 515, doi. 10.24263/2304-974x-2016-5-3-10
- By:
- Publication type:
- Article
9
Milk fat in structure formation of dairy products: a review.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 499, doi. 10.24263/2304-974x-2016-5-3-9
- By:
- Publication type:
- Article
10
Chemical composition of essential oil from Rosa Damascena mill., growing in new region of Bulgaria.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 492, doi. 10.24263/2304-974x-2016-5-3-8
- By:
- Publication type:
- Article
11
Technology features of using gums in a creation of gel bases.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 531, doi. 10.24263/2304-974x-2016-5-3-12
- By:
- Publication type:
- Article
12
Improving the nutritional value of grains by biological activation.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 476, doi. 10.24263/2304-974x-2016-5-3-6
- By:
- Publication type:
- Article
13
Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 462, doi. 10.24263/2304-974x-2016-5-3-5
- By:
- Publication type:
- Article
14
Composition and properties of partially hydrolyzed sunflower protein isolates.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 451, doi. 10.24263/2304-974x-2016-5-3-4
- By:
- Publication type:
- Article
15
Spectroscopic analysis of honey.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 437, doi. 10.24263/2304-974x-2016-5-3-3
- By:
- Publication type:
- Article