Alternating impulses of pressure for new technologies in food production.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 67, doi. 10.24263/2310-1008-2024-12-1-8
- By:
- Publication type:
- Article
Works matching IS 23101008 AND DT 2024 AND VI 12 AND IP 1
Results: 6
1
2
Vacuum distillation in the technology of non-alcoholic wines from Isabella grapes.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 56, doi. 10.24263/2310-1008-2024-12-1-7
- By:
- Publication type:
- Article
3
Effect of compression modes on tablet strength and friability.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 45, doi. 10.24263/2310-1008-2024-12-1-6
- By:
- Publication type:
- Article
4
Cryoprotective properties of functional mixtures in cooked sausage products.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 33, doi. 10.24263/2310-1008-2024-12-1-5
- By:
- Publication type:
- Article
5
Advantages of cyclic rectification for ethanol production.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 18, doi. 10.24263/2310-1008-2024-12-1-4
- By:
- Publication type:
- Article
6
Influence of whey concentrates and carbohydrate ingredients on rheological and physicochemical parameters of reduced fat sour cream.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 5, doi. 10.24263/2310-1008-2024-12-1-3
- By:
- Publication type:
- Article