No 4 (2017)

Table of Contents

Food Science and Technology

ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD
Nadya Dzyuba, Liudmyla Valevskaya, Vita Atanasova, Alena Sokolovskaya
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3-9
STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS
Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Andriy Marynin, Maksym Polumbryk
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10-15
INVESTIGATION OF THE INFLUENCE OF THE TEMPERATURE LEVEL ON THE BILATERAL MEAT FRYING PROCESS
Vyacheslav Skrypnyk, Yaroslav Bychkov, Natalyia Molchanova, Andrii Farisieiev
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16-20
DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION
Vasil Pasichnyi, Anatoliy Ukrainets, Dmytro Shvedyuk, Haider Muhamed Al-Hashimi, Yuliiа Matsuk
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21-25
DEVELOPMENT OF RECIPES AND ESTIMATION OF RAW MATERIAL FOR PRODUCTION OF WHEAT BREAD
Nina Osokina, Kateryna Kostetska, Helena Gerasymchuk, Valeriia Voziian, Lyubov Telezhenko, Olesia Priss, Valentina Zhukova, Valentуna Verkholantseva, Nadiya Palyanichka, Dmytrо Stepanenko
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26-34
TOXIC ELEMENTS IN LENTIL, THYME AND JUNIPER IN THE COMPOSITION OF SEMI-SMOKED SAUSAGES USING THE METHOD OF ATOMIC-ABSORPTION SPECTROMETRY WITH ATOMIZATION IN FLAME
Maria Paska, Iryna Simonova, Bogdan Galuch, Iryna Basarab, Olga Masliichuk
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35-42
RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS
Yuriy Suсhenko, Vladislav Suсhenko, Mikhail Mushtruk, Vladimir Vasyliv, Yuriy Boyko
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43-51

Agricultural and Biological Sciences

LEUKOCYTE PROFILE OF BLOOD OF COWS AT USING “LEUCOZAV” AGAINST LEUCOSIS OF CATTLE
Ganna Zaviriyha, Oleg Vishchur, Tetyana Vasileva, Lydmila Balabuha, Oleksandr Balaban
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52-58