 Книжкові видання та компакт-диски Журнали та продовжувані видання Автореферати дисертацій Реферативна база даних Наукова періодика України Тематичний навігатор Авторитетний файл імен осіб
 |
Для швидкої роботи та реалізації всіх функціональних можливостей пошукової системи використовуйте браузер
"Mozilla Firefox" |
|
|
Повнотекстовий пошук
Пошуковий запит: (<.>I=Ж100157/2018/12/3<.>) |
Загальна кількість знайдених документів : 1
|
 |
Харчова наука і технологія : наук.-вироб. журн..- Одеса
Kharchova nauka i tekhnolohiya- Title.
- Table of contents.
- Kapustian A., Antipina O., Budiak R. Obtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites. - C. 4-12.
- Nikitina O., Cherno N., Ozolina S. Features of the hemicellulose structure of some species of regional raw materials and products of their enzymatic hydrolysis. - C. 13-20.
- Belinska S., Levitskaya S., Roskladka А., Kitayev О., Каmienieva N. The peculiarities of crystal formation during freezing of broccoli. - C. 21-27.
- Ghanbari Sh. E., Sivri Ozay D., Ozkaya M. T., Ustunel N. F. Determination of some chemical and quality parameters of changes in Turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage. - C. 28-33.
- Коndratjuk N., Pyvovarov Ye., Stepanova Т., Matsuk Yu. Investigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry. - C. 34-39.
- Kochubei-Lytvynenko О. The effect of electrical discharge treatment of milk whey on partial conversion of lactose into lactobionic acid. - C. 40-49.
- Soletska A., Nistor K., Hevryk V. Edible film-forming coating with CO2-extracts of plants for meat products. - C. 50-56.
- Bondarchuk O. Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators. - C. 57-63.
- Gorodyska O., Grevtseva N., Samohvalova O., Savchenko O., Grygorenko A. Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze. - C. 64-70.
- Zhygunov D., Kovalova V., Kovalov M., Donets A. Development of technological solutions for flour production with specified quality parameters. - C. 71-80.
- Iorgachova K., Makarova O., Kotuzaki O., Avetisіan K. The use of glucan-containing grain materials in the technology of foam-like pastries. - C. 81-87.
- Savinok О., Azarova N., Arsiriy О., Nikolenko А. Determination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samples. - C. 88-96.
- Burdo O., Alhurie Usef, Syrotiuk I., Levtrynskaya Ju., Davar Rosmami Pur The using of mechanodiffusion effect in the pro-duction of concentrated polyextracts. - C. 97-108.
- Malovanyy М., Krusir G., Holodovska О., Masikevych A. Reagent purification of the processing industry enterprises effluents. - C. 109-116.
- Shevchenko A., Stepanets O., Sokolenko A., Bilyk O. Hydrodynamic and energy parameters of gas-liquid media. - C. 117-123.
| 2018 | Т. 12 | Вип. 3
|
|
|
|
Простий
Розширений
