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No. 3 (2016)
No. 3 (2016)
Published:
2016-08-22
Food Science and Technology
ASSESSMENT OF COLOR OF MEAT USING THE METHOD OF COMPUTER COLORIMETRY
Oksana Petrusha, Alexandra Niemirich
3-7
Abstract views: 485 | PDF Downloads: 419
PDF
THE STUDY OF QUALITY AND SAFETY PARAMETERS OF THE SPECIAL VODKA OF NATIVE PRODUCTION
Olena Kalashnik, Nadia Remisova, Zoya Rachinska
8-13
Abstract views: 418 | PDF Downloads: 361
PDF
STABILITY AND MORPHOLOGICAL CHARACTERISTICS OF LIPID - MAGNETITE SUSPENSIONS
Alexandr Alexandrov, Iryna Tsykhanovska, Tatуana Gontar, Nicholas Kokodiy, Natalia Dotsenko
14-25
Abstract views: 509 | PDF Downloads: 245
PDF
THE STUDY OF PRODUCTION REGIMES AND QUALITY PARAMETERS OF EXTRUDED FEED ADDITIVE BASED ON CORN SEED AND SUBSTANDARD EGG MASS
Bogdan Iegorov, Nina Vorona, Alla Makarynska, Olena Voietska, Tatiana Bordun
26-35
Abstract views: 619 | PDF Downloads: 374
PDF
THE DEVELOPMENT OF CRYOGENIC METHOD OF DEEP TREATMENT OF INULIN-CONTAINING VEGETABLES (TOPINAMBOUR) AND OBTAINING OF PREBIOTICS IN THE NANOPOWDERS FORM
Raisa Pavlyuk, Viktoriya Pogarska, Vadim Pavlyuk, Katerina Balabai, Svetlana Loseva
36-43
Abstract views: 666 | PDF Downloads: 418
PDF
THE NEW METHOD OF PROCESSING OF CAROTENE-CONTAINING VEGETABLES FOR THE PRODUCTION OF NANOPRODUCTS USING COMBI-STEAMERS AND FINE-DISPERSED COMMINUTION
Raisa Pavlyuk, Viktoriya Pogarska, Ludmila Radchenko, David Tauber Roman, Nadiya Timofeyeva, Тatyana Kotuyk
44-49
Abstract views: 607 | PDF Downloads: 289
PDF
THE STUDY OF MAIN PHYSICAL-CHEMICAL PARAMETERS OF CHAENOMELES AND PRODUCTS OF ITS PROCESSING
Galyna Khomych, Aleksandra Horobetc, Yuliia Levchenko, Anzhela Boroday, Nataliia Ishchenko
50-56
Abstract views: 645 | PDF Downloads: 387
PDF
THE STUDY OF METHODS OF PRELIMINARY COOLING OF FRUITS
Marina Serdyuk, Dmitrij Stepanenko, Svitlana Baiberova, Nonna Gaprindashvili, Alina Kulik
57-62
Abstract views: 716 | PDF Downloads: 385
PDF
PUBLISHER
ISSN
2504-5695
(Online)
ISSN
2504-5687
(Print)
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