Zobrazeno 1 - 10
of 33
pro vyhledávání: '"V. Mykhaylov"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 1 (2018)
Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and thera
Externí odkaz:
https://doaj.org/article/ebc20ab8712949148124c5effbb1cfb3
Publikováno v:
Scientific Works of National University of Food Technologies. 28:93-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4083b50995550b0fe9a2379c81a7320
https://doi.org/10.24263/2225-2924-2022-28-1-10
https://doi.org/10.24263/2225-2924-2022-28-1-10
Publikováno v:
Scientific Works of National University of Food Technologies. 27:100-107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::385187701a4bf4c37b3b61d54c2f1a97
https://doi.org/10.24263/2225-2924-2021-27-6-12
https://doi.org/10.24263/2225-2924-2021-27-6-12
Publikováno v:
Scientific Works of National University of Food Technologies. 27:43-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81728c9d6c79d8452a51ca5d2d5e1b28
https://doi.org/10.24263/2225-2924-2021-27-5-7
https://doi.org/10.24263/2225-2924-2021-27-5-7
Publikováno v:
Scientific Works of National University of Food Technologies. 26:102-112
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a4199f60d8f3896e70c738fb1251076
https://doi.org/10.24263/2225-2924-2020-26-5-14
https://doi.org/10.24263/2225-2924-2020-26-5-14
Akademický článek
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Publikováno v:
Scientific Works of National University of Food Technologies. 25:50-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2d7857a7aa0874951682e3d3f61513b
https://doi.org/10.24263/2225-2924-2019-25-6-8
https://doi.org/10.24263/2225-2924-2019-25-6-8
Publikováno v:
Scientific Works of National University of Food Technologies. 25:162-172
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48dbe73fc739d8bbbb1dfc1c32ae2919
https://doi.org/10.24263/2225-2924-2019-25-5-19
https://doi.org/10.24263/2225-2924-2019-25-5-19
Autor:
V. Mykhaylov
Publikováno v:
Naukovyy Visnyk Dnipropetrovs'kogo Derzhavnogo Universytetu Vnutrishnikh Sprav. 3:79-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::789e08161010251cc190030e2e4fc928
https://doi.org/10.31733/2078-3566-2018-4-79-84
https://doi.org/10.31733/2078-3566-2018-4-79-84
Publikováno v:
Scientific Works of National University of Food Technologies. 24:167-173
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faf9819dff7d616eec0fe0bb39046b41
https://doi.org/10.24263/2225-2924-2018-24-6-21
https://doi.org/10.24263/2225-2924-2018-24-6-21