14. Технология продовольственных продуктов
STUDY OF THE PHYSICOCHEMICAL AND MORPHOLOGICAL CHARACTERISTICS OF MODIFIED POTATO STARCH FOR USE IN THE FOOD INDUSTRY
18.06.2023
803
DETERMINATION OF RESIDUAL AMOUNTS OF ANTIBIOTICS IN SAMPLES OF THE MOST COMMON MILK BRANDS PRODUCED IN UZBEKISTAN
09.06.2023
715
STUDIES OF THE ELEMENTAL COMPOSITION OF GRAIN PRODUCTS USING THE METHOD OF NEUTRON ACTIVATION ANALYSIS
29.05.2023
472
ОСОБЕННОСТИ ПРИМЕНЕНИЯ ЦЕННЫХ НАТУРАЛЬНЫХ ПИЩЕВЫХ КРАСИТЕЛЕЙ В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ
20.05.2023
726
CLASSIFICATION FEATURES AND DETAILS OF SUBPOSITION 2204 30 NATURAL WINES OF THE COMMODITY NOMENCLATURE
18.05.2023
790
INVESTIGATION OF HEAT TREATMENT OF GRAPE SEEDS UNDER THE INFLUENCE OF A HIGH-FREQUENCY FIELD
15.05.2023
727
ВЛИЯНИЕ ЭКЗОГЕННЫЫХ ЛИПОЛИТИЧЕСКИХ ФЕРМЕНТОВ ПРИ ПРОИЗВОДСТВЕ СПИРТА ИЗ ЗЕРНОВОГО СЫРЬЯ
25.04.2023
575
DETERMINATION OF ORGANIC ACIDS IN GRAPE LEAVES USING REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
17.04.2023
1137
INVESTIGATION OF THE INFLUENCE ON THE WHITENESS AND ASH CONTENT OF FLOUR BY CHANGING THE MOISTURE CONTENT OF THE GRAIN BEFORE THE B1 SYSTEM
14.04.2023
1343
БИОЛОГИЧЕСКИЕ СВОЙСТВА ЛЕКАРСТВЕННОГО РАСТЕНИЯ АМАРАНТ И ЕГО ЗНАЧЕНИЕ В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ
20.03.2023
659
TECHNOLOGY OF PREPARING FRUIT JAM
16.03.2023
1652
MECHANIZED TECHNOLOGICAL LINE FOR THE PRODUCTION OF CANDIED PRACTICE FROM NON-TRADITIONAL TYPES OF RAW MATERIALS
14.03.2023
850