14. Технология продовольственных продуктов
STUDIES OF THE ELEMENTAL COMPOSITION OF GRAIN PRODUCTS USING THE METHOD OF NEUTRON ACTIVATION ANALYSIS
29.05.2023
572
MICROBIOLOGICAL STUDIES OF OIL EMULSIONS
20.05.2023
765
CLASSIFICATION FEATURES AND DETAILS OF SUBPOSITION 2204 30 NATURAL WINES OF THE COMMODITY NOMENCLATURE
18.05.2023
903
INVESTIGATION OF HEAT TREATMENT OF GRAPE SEEDS UNDER THE INFLUENCE OF A HIGH-FREQUENCY FIELD
15.05.2023
863
THE VALUE OF COMPOUNDS THAT CHANGE THE COLOR OF FOOD RAW MATERIALS AND FINISHED PRODUCTS
20.04.2023
869
DETERMINATION OF ORGANIC ACIDS IN GRAPE LEAVES USING REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
17.04.2023
1355
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
1560
BIOLOGICAL PROPERTIES OF MEDICINAL PLANT AMARANTH AND ITS SIGNIFICANCE IN THE FOOD INDUSTRY
20.03.2023
813
TECHNOLOGY OF PREPARING FRUIT JAM
16.03.2023
1958
MECHANIZED TECHNOLOGICAL LINE FOR THE PRODUCTION OF CANDIED PRACTICE FROM NON-TRADITIONAL TYPES OF RAW MATERIALS
14.03.2023
995