Zobrazeno 1 - 10
of 15
pro vyhledávání: '"V. Koshulko"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 4 (2023)
Інноваційні технологічні рішення при переробці рису і виробництві рисового солоду викликають підвищений інтерес фахівців галузі пиво
Externí odkaz:
https://doaj.org/article/1cae6438dff84362b9e9ef72ec2a25d9
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 3 (2022)
Abstract. In food production, it is essential to implement preventive measures aimed at improving the quality of products, namely decontaminating them of microorganisms causing food poisoning. Effective sanitisation of food production equipment allow
Externí odkaz:
https://doaj.org/article/f2ccf0386d874f7aa0f251d402108810
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 4 (2022)
Scientists and specialists of food processing industry are increasingly focused on the technology of storage of raw materials of animal origin in antiseptic ice. The paper presents the peculiar features of plasma-chemical activation of solutions to p
Externí odkaz:
https://doaj.org/article/f2f05a7852c440518adb9da31bf5ae49
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 1 (2022)
Microbiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufac
Externí odkaz:
https://doaj.org/article/9296a1fd76ce466eb45ca463be1fe73c
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Studying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt pr
Externí odkaz:
https://doaj.org/article/d2585fed2fe748e9a9ea325019804274
Publikováno v:
Food Science and Technology. 16
In food production, it is essential to implement preventive measures aimed at improving the quality of products, namely decontaminating them of microorganisms causing food poisoning. Effective sanitisation of food production equipment allows preventi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13840a3d00db4cf27479d122184ad7e0
https://doi.org/10.15673/fst.v16i3.2392
https://doi.org/10.15673/fst.v16i3.2392
Publikováno v:
Food Science and Technology. 15
Scientists and specialists of food processing industry are increasingly focused on the technology of storage of raw materials of animal origin in antiseptic ice. The paper presents the peculiar features of plasma-chemical activation of solutions to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41c8672a30190a400155731c3215f497
https://doi.org/10.15673/fst.v15i4.2260
https://doi.org/10.15673/fst.v15i4.2260
Publikováno v:
Food Science and Technology. 16
Microbiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e6da46890d4830a181fbe1aa78f5f2f
https://doi.org/10.15673/fst.v16i1.2289
https://doi.org/10.15673/fst.v16i1.2289
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Studying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3af9ce9f9dfc0f080a104b577acc15a
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1799
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1799
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