14. Технология продовольственных продуктов
On the safety of specialized food products intended for athletes, with the use of HACCP codex
26.04.2021
1113
Structural-adsorption properties of benzene vapor adsorption on adsorbents obtained from rice and sunflower half
22.04.2021
752
Research of the influence of technological factors on the process of bleaching cotton oils with the use of developed activated carbons
18.04.2021
757
Obtaining special purpose mayonnaises
14.04.2021
680
Study of viscosity of semi-finished vegetable paste sauce and breaking kinetics of ready-to-eat sauce
13.04.2021
1371
The effect of repeated planting times on the formatin and yield of leaf surface of re-planted corn
12.04.2021
1082
Study of methods of drying vegetables
12.04.2021
1807
Improving the drying of hot peppers
12.04.2021
878
Germinated grains of wheat – the basis of vitamins and nutrients
18.03.2021
2763
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
1244
Development of a technology for producing juices from stalks of different grades of sugar sorgo and research of the chemical composition
10.03.2021
1480
Specific aspects of food production
05.03.2021
1061
The importance of sunflower oil in the human body and improvement of the deodoration process
02.03.2021
2121
To study the importance of safflower oil in the human body and the hydrogenation process
24.02.2021
1532
The effect of sunlight on the composition of products when storing high-quality vegetable oils
17.02.2021
3542