Representation of agricultural producers' interests: substantiation of the research construct.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 522, doi. 10.24263/2304-974X-2018-7-3-16
- By:
- Publication type:
- Article
Works matching IS 2304974X AND DT 2018 AND VI 7 AND IP 3
Results: 14
1
2
Effective robust optimal control system for a lamellar pasteurization-cooling unit under the conditions of intense external perturbations.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 511, doi. 10.24263/2304-974X-2018-7-3-15
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- Publication type:
- Article
3
Torsional oscillations of an auger multifunctional conveyor's screw working body with consideration of the dynamics of a processed medium continuous flow.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 499, doi. 10.24263/2304-974X-2018-7-3-14
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- Publication type:
- Article
4
Impact of nanosized aluminum hydroxide on the structural and mechanical properties of sugar beet tissue.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 488, doi. 10.24263/2304-974X-2018-7-3-13
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- Publication type:
- Article
5
Intensification of cooling of tubular blown polymeric packing films with the flowing-down liquid film.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 472, doi. 10.24263/2304-974X-2018-7-3-12
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- Publication type:
- Article
6
Assessment of heavy metal concentration in edible fish muscle and water sample collected from different location in Chittagong: a public health concern.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 464, doi. 10.24263/2304-974X-2018-7-3-11
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- Publication type:
- Article
7
Identification, characterization and industrial utilization of autochthonous strains of Streptococcus thermophilus isolated from Moldavian raw milk and dairy products of spontaneous fermentation.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 453, doi. 10.24263/2304-974X-2018-7-3-10
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- Publication type:
- Article
8
Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method).
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 409, doi. 10.24263/2304-974X-2018-7-3-6
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- Publication type:
- Article
9
Identification of beeswax and its falsification by the method of infrared spectroscopy.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 421, doi. 10.24263/2304-974X-2018-7-3-7
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- Publication type:
- Article
10
Functional-technological properties of protein composite of animal origin.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 443, doi. 10.24263/2304-974X-2018-7-3-9
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- Publication type:
- Article
11
Antimicrobial properties of model drugs in the systemic concept of health.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 434, doi. 10.24263/2304-974X-2018-7-3-8
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- Publication type:
- Article
12
Chemical composition of fenugreek hay leaves.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 397, doi. 10.24263/2304-974X-2018-7-3-5
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- Publication type:
- Article
13
Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 379, doi. 10.24263/2304-974X-2018-7-3-4
- By:
- Publication type:
- Article
14
Effect of methyl jasmonate, salicylic acid and ascorbic acid on quality parameters of strawberry (Fragaria x ananassa Duch) fruit during cold storage.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 367, doi. 10.24263/2304-974X-2018-7-3-3
- By:
- Publication type:
- Article