Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Chernyushok, Olha"'
Publikováno v:
Східно-Європейський журнал передових технологій; Том 6, № 11 (102) (2019): Технології та обладнання харчових виробництв; 33-40
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (102) (2019): Технологии и оборудование пищевых производств; 33-40
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (102) (2019): Technology and Equipment of Food Production; 33-40
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (102) (2019): Технологии и оборудование пищевых производств; 33-40
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (102) (2019): Technology and Equipment of Food Production; 33-40
The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses
Publikováno v:
Technology audit and production reserves; Том 4, № 3(48) (2019): Chemical engineering; 35-39
Technology audit and production reserves; Том 4, № 3(48) (2019): Хімічна інженерія; 35-39
Technology audit and production reserves; Том 4, № 3(48) (2019): Химическая инженерия; 35-39
Technology audit and production reserves; Том 4, № 3(48) (2019): Хімічна інженерія; 35-39
Technology audit and production reserves; Том 4, № 3(48) (2019): Химическая инженерия; 35-39
An important problem of bakery is the prevention of the main causes of spoilage of bread, namely the development of microorganisms, which, under favorable conditions, become activated and lead to complete unsuitability of the product for consumption.