Gastronomy tourism potential of Sinop (Turkey) destination.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 143, doi. 10.24263/2310-1008-2017-5-1-17
- By:
- Publication type:
- Article
Works matching IS 23101008 AND DT 2017 AND VI 5 AND IP 1
Results: 15
1
2
Level assessment of good practice in food industry of Ukraine.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 133, doi. 10.24263/2310-1008-2017-5-1-16
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- Publication type:
- Article
3
Energy effective drying modes of soy-vegetable compositions.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 122, doi. 10.24263/2310-1008-2017-5-1-15
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- Publication type:
- Article
4
Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 111, doi. 10.24263/2310-1008-2017-5-1-14
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- Publication type:
- Article
5
Impovement of some functional properties of cookies with added natural components of pumpkin and chia.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 103, doi. 10.24263/2310-1008-2017-5-1-13
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- Publication type:
- Article
6
Comprehensive evaluation of the hot sweet soufflé dessert quality.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 92, doi. 10.24263/2310-1008-2017-5-1-12
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- Publication type:
- Article
7
Influence of edible coatings on rye and rye-wheat bread quality.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 82, doi. 10.24263/2310-1008-2017-5-1-11
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- Publication type:
- Article
8
Structural and mechanical properties of the jostaberry jelly.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 72, doi. 10.24263/2310-1008-2017-5-1-10
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- Publication type:
- Article
9
Optimization of the recipe of toothpaste by carrageenan addition.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 63, doi. 10.24263/2310-1008-2017-5-1-9
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- Publication type:
- Article
10
Determination of the factor space of the process of extrusion of sausage products.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 54, doi. 10.24263/2310-1008-2017-5-1-8
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- Publication type:
- Article
11
Improvement of grain drying technology through the rapid grain heating and heat recuperation of wet gases.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 45, doi. 10.24263/2310-1008-2017-5-1-7
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- Publication type:
- Article
12
Investigation of the extraction process of spicy aromatic raw materials in the production of bitter tinctures.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 32, doi. 10.24263/2310-1008-2017-5-1-6
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- Publication type:
- Article
13
Aspects of wet wool cleaning.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 25, doi. 10.24263/2310-1008-2017-5-1-5
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- Publication type:
- Article
14
Obtaining and study of the effect of liposomal solution of the follicular chicken eggs' extract on the quality of bread.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 17, doi. 10.24263/2310-1008-2017-5-1-4
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- Publication type:
- Article
15
Effect of raw materials nomenclature and their temperature upon safety and quality parameters of mechanically separated poultry meat.
- Published in:
- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 6, doi. 10.24263/2310-1008-2017-5-1-3
- By:
- Publication type:
- Article