Книжкові видання та компакт-диски Журнали та продовжувані видання Автореферати дисертацій Реферативна база даних Наукова періодика України Тематичний навігатор Авторитетний файл імен осіб
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| Харчова наука і технологія : наук.-вироб. журн..- Одеса Kharchova nauka i tekhnolohiya- Title.
- Table of contents.
- Kigel N., Melnik I., Naumenko O. Study of the biotechnological potential of selected lactic acid bacteria cultures. - C. 4-9.
- Levandovsky L., Kravchenko М. The effect of the intensity of aerating the medium on the metabolic activity of alcohol yeast. - C. 10-17.
- Tkachenko N., Lanzhenko L., Skripnichenko D., Kuprina N., Hanicheva А. Optimization of parameters of fermentolysis of proteins in the composition of serum-protein concentrate. - C. 18-24.
- Cherno N., Ozolina S., Bytka T. Obtaining and characteristics of a papain and maize arabinoxylan complex. - C. 25-32.
- Zahra R., Mahdi P., Hossein A. Features of Spirulina platensis cultivated under autotrophic and mixotrophic conditions. - C. 33-42.
- Dubinina A., Letuta T., Frolova T., Seliutina H., Hapontseva O. Perspectives of the use of plant raw material extracts for storage of tomatoes. - C. 43-51.
- Lebedenko T., Korkach H., Kozhevnikova V., Novichkova T. Methods of regulating physical properties of dough using phytoextracts. - C. 52-62.
- Aider M., Olkhovatov E., Pylypenko L., Nikitchina T., Kasyanov G. Secondary plant resources as prospective unconventional sources of pectiс substances. - C. 63-71.
- Yukalo V., Datsyshyn K. Gel filtration of cow milk whey proteins. - C. 72-78.
- Bunyak O., Sots S., Egorova A., Valevskaya L., Evdokimova G. Change of microbiotas of maize-based extruded products with vegetable additives during storage. - C. 79-85.
- Holovko M., Holovko T., Gelikh А., Zherebkin M. Optimization of the recipes of forcemeat products on the basis of processed freshwater mussels. - C. 86-93.
- Yegorov B., Makarynska A., Cherneha I., Oganesian A. Scientific and practical basis of using protein plant concentrates for the production of compound feeds. - C. 94-101.
- Pasichnyi V., Bozhko N., Tischenko V., Kotliar Ye. Development of cooked smoked sausage on the basis of muskovy duck meat. - C. 102-109.
- Paska M., Bal-Prylypko L., Masliichuk O., Lychuk M. Microstructural analysis of forcemeats of ready-to-cook chopped meat with functional ingredients. - C. 110-116.
- Burdo O., Povarova N., Melnyk L. Kinetics and energy of poultry meat dehydration in vacuum and microwave field conditions. - C. 117-127.
- Yehorov V., Golubkov P., Putnikov D., Honhalo V., Habuiev K. System for analyzing the qualitative characteristics of grain mixes in real time mode. - C. 128-134.
- Shevchenko I., Aliiev E. Study of the process of calibration of confectionery sunflower seeds. - C. 135-142.
| 2018 | Т. 12 | Вип. 4
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