Dietary calcium intake and bone mineral density among Macedonian women.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 225, doi. 10.24263/2310-1008-2018-6-2-8
- By:
- Publication type:
- Article
Works matching IS 23101008 AND DT 2018 AND VI 6 AND IP 2
Results: 9
1
2
Object-oriented design of packaging machines on the principles of mechatronics.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 256, doi. 10.24263/2310-1008-2018-6-2-11
- By:
- Publication type:
- Article
3
Problems of innovative development of the system of Ukraine.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 246, doi. 10.24263/2310-1008-2018-6-2-10
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- Publication type:
- Article
4
Formation of intelligent agents of the information and analytical system of enterprise safety management.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 236, doi. 10.24263/2310-1008-2018-6-2-9
- By:
- Publication type:
- Article
5
Impact of germination conditions on antioxidant properties and protein content in lentils (Lens culinaris) of Ukrainian cultivars.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 217, doi. 10.24263/2310-1008-2018-6-2-7
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- Publication type:
- Article
6
Determination of biologically active substances in protein-berry concentrates.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 208, doi. 10.24263/2310-1008-2018-6-2-6
- By:
- Publication type:
- Article
7
Influence of thermal processing by steam convector of the pickled game meat.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 198, doi. 10.24263/2310-1008-2018-6-2-5
- By:
- Publication type:
- Article
8
Evaluation of quality and antioxidant activity of developed instant black tea and commercial tea (Сamellia sinensis) available in Bangladesh.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 184, doi. 10.24263/2310-1008-2018-6-2-4
- By:
- Publication type:
- Article
9
Regularity of structuralization of jelly mammelade on agar polyeshaharides and pectins with low content of sugars.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 168, doi. 10.24263/2310-1008-2018-6-2-3
- By:
- Publication type:
- Article