THE USE OF GLASS TRANSITION TEMPERATURE IN FORECASTING WHEY POWDER STORAGE STABILITY OBTAINED BY ELECTRO-SPARK TREATMENT.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 76
- By:
- Publication type:
- Article
Works matching IS 2068-6609 AND VI 15 AND IP 1 AND DT 2016
Results: 10
1
2
MATHEMATICAL MODELING OF PREPARING "OIL / WATER" EMULSIONS.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 71
- By:
- Publication type:
- Article
3
DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON BIOCHEMICAL PROCESSES IN DOUGH.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 67
- By:
- Publication type:
- Article
4
PRODUCTION OF PROTEIN-CONTAINING PREPARATIONS OF NATURAL ORIGIN.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 61
- By:
- Publication type:
- Article
5
TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ''BIENO CHEESE" IN THE REPUBLIC OF MACEDONIA.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 55
- By:
- Publication type:
- Article
6
CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 46
- By:
- Publication type:
- Article
7
CHEMICAL ANALYSIS OF FRESH WATER FROM A KARST AREA IN UKRAINE.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 29
- By:
- Publication type:
- Article
8
COMPARATIVE STUDY ON THE LIPASE ACTIVITY FROM PLANT SOURCES, UNDER VARIOUS CONDITIONS OF PH, TEMPERATURE AND SUBSTRATE.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 21
- By:
- Publication type:
- Article
9
APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 10
- By:
- Publication type:
- Article
10
PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS.
- Published in:
- Food & Environment Safety, 2016, v. 15, n. 1, p. 3
- By:
- Publication type:
- Article