Petrusha, Oksana, National University of Food Technologies, Ukraine
-
No 3 (2016) - Food Science and Technology
ASSESSMENT OF COLOR OF MEAT USING THE METHOD OF COMPUTER COLORIMETRY
Abstract PDF -
No 1 (2017) - Food Science and Technology
THE METHOD OF DETERMINATION OF THE SORPTION CAPACITY OF ACTIVATED CARBON BY GAS CHROMATOGRAPHY
Abstract PDF -
No 4 (2018) - Food Science and Technology
FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE
Abstract PDF
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)