Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324-2012

Архіви

Volume: 13, Issue: 4

Показані 1-16 із 16 записів.
НазваАвтор(и)Мова
COMPARISON OF FATTY ACID CONTENT OF ORGANIC AND TRADITIONALLY GROWN BROILER CHICKENS
  • M. Kucheruk
  • S. Midyk
  • D. Zasekin
  • V. Ushkalov
  • О. Kepple
eng
POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION
  • L. Tyshchenko
  • О. Shtonda
  • О. Pylypchuk
  • A. Menchynsk
  • V. Shakhvorostova
eng
ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE
  • Asiye Ahmadi-Dastgerdi
eng
CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE
  • E. Ghanbari Shendi
  • D. Sivri Ozay
  • M.T. Ozkaya
eng
DEVELOPMENT OF HEALTHY SOUR-MILK BEVERAGES WITH THE USE OF NATURAL PLANT NANOADDITIVES
  • R. Pavlyuk
  • V. Pogarskaya
  • K. Balaba
  • T. Kravchuk
  • A. Pogarskiy
eng
IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES
  • O. Khodakov
  • L. Osypova
  • H. Sarkisyan
  • O. Radionova
  • T. Afanasyeva
eng
DESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLES
  • A. Lilishentseva
  • A. Smolyar
eng
CYCLIC RECTIFICATION TECHNOLOGY IN ALCOHOL PRODUCTION
  • Y. Buliy
  • P. Shiyan
  • A. Kuts
  • I. Melnik
eng
USING THE PCR METHOD TO IDENTIFY FOODBORNE PATHOGENS AND DETERMINE THEIR PREVALENCE IN UKRAINIAN FOOD PRODUCTS OF ANIMAL AND PLANT ORIGIN
  • O. Berhilevych
  • L. Pylypenko
  • V. Kasianchuk
  • A. Ilyeva
  • P. Shubin
eng
RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF SEMI-SMOKED MEAT-CONTAINING SAUSAGE
  • N. Bozhko
  • V. Tischenko
  • V. Pasichnyi
  • O. Moroz
eng
ATP MONITORING AS AN EXPRESS METHOD TO DETERMINE CONTAMINATION OF OBJECTS
  • T. Volovyk
  • A. Yegorova
  • O. Kylymenchuk
  • M. Okhotska
  • A. Kyshenia
  • V. Khareba
eng
COMPREHENSIVE PROCESSING OF JERUSALEM ARTICHOKE TUBERS INTO FUNCTIONAL PRODUCTS
  • I. Bilenka
  • N. Lazarenko
  • О. Zolovska
  • N. Dzyuba
eng
JUSTIFICATION OF THE USE OF OSTRICH MEAT IN THE TECHNOLOGY OF CHOPPED MEAT PRODUCTS
  • Е. Biletsky
  • A. Zaparenko
  • А. Savytska
  • А. Grygorenko
eng
MILK WHEY PROCESSING: PROSPECTS IN UKRAINE
  • M. Sychevskyi
  • I. Romanchuk
  • A. Minorova
eng
MODERN TRENDS IN THE PRODUCTION OF FERMENTED MEAT PRODUCTS
  • L. Vinnikova
  • V. Mudryk
  • L. Agunova
eng
SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION
  • O. Kananykhina
  • O. Tkachenko
  • T. Suhachenko
  • O. Titlova
eng