| Issue | Title | |
| No 3 (2016) | THE STUDY OF PRODUCTION REGIMES AND QUALITY PARAMETERS OF EXTRUDED FEED ADDITIVE BASED ON CORN SEED AND SUBSTANDARD EGG MASS | Abstract PDF |
| Bogdan Iegorov, Nina Vorona, Alla Makarynska, Olena Voietska, Tatiana Bordun | ||
| No 6 (2016) | THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE | Abstract PDF |
| Ihor Strashynskiy, Oksana Fursik, Vasil Pasichniy, Andriy Marynin, Georgіy Goncharov | ||
| No 3 (2016) | THE STUDY OF QUALITY AND SAFETY PARAMETERS OF THE SPECIAL VODKA OF NATIVE PRODUCTION | Abstract PDF |
| Olena Kalashnik, Nadia Remisova, Zoya Rachinska | ||
| No 4 (2016) | THE STUDY OF SORPTION OF THE MILK IONIZED CALCIUM BY SODIUM ALGINATE | Abstract PDF |
| Raisa Plotnikova, Nataliya Grynchenko, Pavlo Pyvovarov | ||
| No 4 (2016) | THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY | Abstract PDF |
| Grygoriy Deynychenko, Victoriya Gnitsevych, Tatiana Yudina, Iryna Nazarenko, Olena Vasylieva | ||
| No 5 (2018) | THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH | Abstract PDF |
| Katerina Iorgachova, Olga Makarova, Kateryna Khvostenko | ||
| No 5 (2016) | The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk | Abstract PDF |
| Grygoriy Deynychenko, Vasyl Guzenko, Oleg Udovenko, Aleksandr Omelchenko, Olga Melnik | ||
| No 4 (2018) | THE STUDY OF THE POSSIBILITY OF COMBINING FRESHWATER FISH WITH DUCK MEAT IN MEAT-CONTAINING SEMI-FINISHED PRODUCTS | Abstract PDF |
| Nataliia Bozhko, Vasyl Tischenko, Vasil Pasichnyi, Polumbryk Manyefa, Oleksandra Haschuk | ||
| No 4 (2016) | THE STUDY OF THE RHEOLOGICAL PROPERTIES OF PECTIN GELS WITH MONO - AND DISACCHARIDES | Abstract PDF |
| Antonella Dorohovich, Viktoriya Dorohovich, Julya Kambulova | ||
| No 5 (2016) | THE STUDY OF THERMAL PROCESSES IN FISH&PLANT SEMI-PRODUCTS | Abstract PDF |
| Nataliia Prytulska, Dina Fedorova, Maxim Lazarenko, Olena Vasylieva, Tatiana Yudina | ||
| No 4 (2016) | THE STUDY OF THERMAL REVERSIBILITY OF THE FREEZING-DEFROST PROCESS OF BROWNED ONION | Abstract PDF |
| Dmytro Odarchenko, Oleksander Cherevko, Andrey Odarchenko, Nycolay Pogozhikh, Evgenia Sokolova | ||
| No 5 (2016) | THE WINTER-HARDINESS OF THE VARIETIES AND FORMS OF FILBERT (CORYLUS DOMESTICA KOSENKO ET OPALKO), PLANTED IN UKRAINE | Abstract PDF |
| Oleksandr Balabak | ||
| No 6 (2017) | THERMOGRAVIMETRIC ANALYSIS OF INDICATORS OF THE PASTE BASED ON SOUR CREAM | Abstract PDF |
| Oksana Kochubei-Lytvynenko, Andrii Marynin, Natalya Yushchenko, Ulyana Kuzmyk, Maxim Lazarenko | ||
| No 4 (2017) | 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 | Abstract PDF |
| Maria Paska, Iryna Simonova, Bogdan Galuch, Iryna Basarab, Olga Masliichuk | ||
| No 1 (2020) | USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES | Abstract PDF |
| Yuliya Myroshnyk, Viktor Dotsenko, Larisa Sharan, Vita Tsyrulnikova | ||
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