14. Технология продовольственных продуктов
Technology of increasing the transparency of light vegetable oils at low temperature using local clays
11.05.2021
869
Modern cotton oil bleaching methods
08.05.2021
511
On the safety of specialized food products intended for athletes, with the use of HACCP codex
26.04.2021
1038
Structural-adsorption properties of benzene vapor adsorption on adsorbents obtained from rice and sunflower half
22.04.2021
667
Research of the influence of technological factors on the process of bleaching cotton oils with the use of developed activated carbons
18.04.2021
675
Obtaining special purpose mayonnaises
14.04.2021
584
Study of viscosity of semi-finished vegetable paste sauce and breaking kinetics of ready-to-eat sauce
13.04.2021
1271
The effect of repeated planting times on the formatin and yield of leaf surface of re-planted corn
12.04.2021
973
Study of methods of drying vegetables
12.04.2021
1695
Improving the drying of hot peppers
12.04.2021
794
Germinated grains of wheat – the basis of vitamins and nutrients
18.03.2021
2513
Study of the influence of the damage of grinding and heat treatment on polyphenolic complexes of apple and carrot secondary raw materials
15.03.2021
1108
Development of a technology for producing juices from stalks of different grades of sugar sorgo and research of the chemical composition
10.03.2021
1355
Specific aspects of food production
05.03.2021
966
The importance of sunflower oil in the human body and improvement of the deodoration process
02.03.2021
2012