14. Технология продовольственных продуктов
STUDIES OF THE ELEMENTAL COMPOSITION OF GRAIN PRODUCTS USING THE METHOD OF NEUTRON ACTIVATION ANALYSIS
29.05.2023
527
MICROBIOLOGICAL STUDIES OF OIL EMULSIONS
20.05.2023
684
CLASSIFICATION FEATURES AND DETAILS OF SUBPOSITION 2204 30 NATURAL WINES OF THE COMMODITY NOMENCLATURE
18.05.2023
840
INVESTIGATION OF HEAT TREATMENT OF GRAPE SEEDS UNDER THE INFLUENCE OF A HIGH-FREQUENCY FIELD
15.05.2023
784
THE VALUE OF COMPOUNDS THAT CHANGE THE COLOR OF FOOD RAW MATERIALS AND FINISHED PRODUCTS
20.04.2023
758
DETERMINATION OF ORGANIC ACIDS IN GRAPE LEAVES USING REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
17.04.2023
1243
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
1450
BIOLOGICAL PROPERTIES OF MEDICINAL PLANT AMARANTH AND ITS SIGNIFICANCE IN THE FOOD INDUSTRY
20.03.2023
728
TECHNOLOGY OF PREPARING FRUIT JAM
16.03.2023
1813
MECHANIZED TECHNOLOGICAL LINE FOR THE PRODUCTION OF CANDIED PRACTICE FROM NON-TRADITIONAL TYPES OF RAW MATERIALS
14.03.2023
925