Search Results - "FOOD RESOURCES" :: K.UTB vyhledávací portál

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Quality assessment of minced meat systems using vegetable raw materials

by Novgorodska, Nadiia, Solomon, Alla, Bernyk, Iryna
Published in FOOD RESOURCES (25.12.2021)

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Formation of modern IT-infrastructure of scientific research in the food industry

by Kuts, Oleksandr, Verbytskyi, Sergii, Patsera, Nataliia, Dmytriyev, Sergii, Verbova, Oksana
Published in FOOD RESOURCES (25.12.2021)

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National and global market of meat and dairy products: changes in trends and development prospects in a pandemic

by Kovalenko, Olha
Published in FOOD RESOURCES (25.12.2021)

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Investigation of the influence of the chemical composition of new tomato varieties on qualitative characteristics of concentrated tomato products

by Dushchak, Olha, Bessarab, Oleksandr, Shutiuk, Vitaly
Published in FOOD RESOURCES (25.12.2021)

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Hydropulse equipment for intensification of massage processes and saturation of meat raw material ingredients

by Bernyk, Iryna, Kots, Ivan, Novgoodska, Nadiia
Published in FOOD RESOURCES (25.12.2021)

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Modern directions of research of traditional fermented milk products

by Solomon, Аlla
Published in FOOD RESOURCES (25.12.2021)

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Peculiarities of Ukrainian regulatory policy regarding components of market economy as a factor of economic growth realization

by Lysenko, Hanna
Published in FOOD RESOURCES (25.12.2021)

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Economic aspects of investment activity in agriculture

by Svynous, Ivan, Ibatullin, Marat, Salo, Inna, Trofimova, Hanna, Rudych, Oksana, Svynous, Nadiia
Published in FOOD RESOURCES (25.12.2021)

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Problems of export of products of the agricultural sector of Ukraine in the conditions of the globalization process

by Ostapenko, Serhii
Published in FOOD RESOURCES (25.12.2021)

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Efficiency of lactose hydrolysis in secondary milk raw materials

by Romanchuk, Irina, Yudina, Tatiana, Minorova, Antonina, Moiseeva, Lyudmila, Serenko, Anton, Babko, Diana
Published in FOOD RESOURCES (25.12.2021)

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Assessment of macroeconomic instability trends and their impact on food production in Ukraine

by Bokiy, Olena
Published in FOOD RESOURCES (25.12.2021)

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Prospective directions of sour fermented products with synbiotic properties

by Bondar, Мariana, Solomon, Аlla, Novgoodska, Nadiia
Published in FOOD RESOURCES (25.12.2021)

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Optimization of stability indicators of emulsion-type sauce with added protein isolates of plant origin

by Helikh, Anna, Danylenko, Svitlana, Kryzhska, Tetiana, Bovkun, Alla, Girichenko, Svitlana
Published in FOOD RESOURCES (25.12.2021)

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Research of safety and quality parameters of the mechanically separated poultry meat

by Voitsekhivska, Liubov, Borsoliuk, Larysa, Verbytskyi, Serhii, Okhrimenko, Yurii
Published in FOOD RESOURCES (25.12.2021)

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Intensification of structure formation processes of dairy-vegetable compositions in the production of spreads

by Maiboroda, Yurii
Published in FOOD RESOURCES (25.12.2021)

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General provisions and practical ways to ensure traceability of raw materials and products in bakery industry

by Kuts, Oleksandr, Verbytskyi, Sergii, Kozachenko, Оlha, Patsera, Nataliia
Published in FOOD RESOURCES (25.12.2021)

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Quality control of medical and table mineral waters of Transcarpathia by the content of hydrocarbonates and the degree of mineralization

by Morozova, Liubov, Hrynevych, Marina
Published in FOOD RESOURCES (25.12.2021)

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Extension of the term of storage of semi-smoked sausages of the Krakivska type at the expense of processing with water propolis extract of Pcheloprodukt Company

by Sukhenko, Yevhenii, Shtonda, Oksana, Soldatov, Denys, Sukhenko, Vladyslav
Published in FOOD RESOURCES (25.12.2021)

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Risks evaluation of toxic metals accumulation by shiitake mushrooms from various composition substrates

by Arsenieva, Larysa, Velikanov, Oleksandr, Stanislaviv, Svitlana
Published in FOOD RESOURCES (25.12.2021)

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