Odarchenko, Andrey, Kharkіv State University of Food Technology and Trade, Ukraine
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No 4 (2016) - Food Science and Technology
THE STUDY OF THERMAL REVERSIBILITY OF THE FREEZING-DEFROST PROCESS OF BROWNED ONION
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No 2 (2018) - Food Science and Technology
INVESTIGATION OF THE INFLUENCE OF THE PROCESS OF FREEZING ON MICROBIOLOGICAL FACTORS OF SAFETY OF FROZEN SEMI-PRODUCT FOR COOKING DRINK SMOOTHIE
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No 3 (2019) - Food Science and Technology
SCIENTIFIC SUBSTANTIATION OF THE METHODOLOGY OF PREPARATION OF QUINCE JAPANESE FOR ANALYSIS AND INVESTIGATION OF CONSUMER PROPERTIES OF THE PRODUCTS OF ITS RECYCLING
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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)