14. Технология продовольственных продуктов
INVESTIGATION OF THE STRUCTURAL PROCESS OF THE MARMALADE MASS USING POWDERS BASED ON APPLE AND CARROT PULP
20.04.2025
447
STUDY OF PHYSICOCHEMICAL PROPERTIES OF THE COMPOSITION OF THE DEVELOPED RABBIT MEAT PATE
19.04.2025
500
HYDROTHERMAL CARBONIZATION AS A STRATEGIC APPROACH TO SOLVING THE PROBLEM OF ORGANIC WASTE IN THE AGRO-INDUSTRIAL SECTOR
18.04.2025
571
DEVELOPMENT OF A COMPOSITE MIXTURE CONSISTING OF PREMIUM WHEAT FLOUR, BUCKWHEAT FLOUR, SOY FLOUR FOR NON-TRADITIONAL PASTA
29.03.2025
430
HIGH-QUALITY STORAGE OF PEARS: THE IMPORTANCE OF COLD STORAGE FACILITIES AND ADVANCED TECHNOLOGIES
21.03.2025
497
THE ROLE OF DIGITAL SOLUTIONS IN MONITORING AND CONTROLING FOOD QUALITY AT ALL STAGES OF THE SUPPLY CHAIN
19.03.2025
517
REDUCTION OF ANTI-NUTRIENT SUBSTANCES IN SOYBEANS UNDER THERMOMECHANICAL ACTION IN A MICROWAVE ENTHOLE
19.03.2025
588
ECONOMIC FEASIBILITY OF IMPLEMENTING HYDROTHERMAL CARBONIZATION IN FOOD WASTE PROCESSING
15.03.2025
489
THE INFLUENCE OF CORN GRAIN WATER SOAKING PROCESS ON ITS QUANTITATIVE OIL CONTENT INDICATORS
03.03.2025
518
EVALUATION OF THE BIOCHEMICAL COMPOSITION OF BIOACTIVE POLYPHENOLIC DRINK "GRAPE ELIXIR"
02.03.2025
757
RESEARCH ON PESTICIDE RESIDUES IN TURKEY MEAT USING THE AGILENT 7890 AGC GAS CHROMATOGRAPH
26.02.2025
569