Grain Products and Mixed Fodder’s

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• Volume: 24, Issue: 3, 2024
• Volume: 24, Issue: 2, 2024
• Volume: 24, Issue: 1, 2024
• Volume: 23, Issue: 4, 2023
• Volume: 23, Issue: 3, 2023
• Volume: 23, Issue: 2, 2023
• Volume: 23, Issue: 1, 2023
• Volume: 22, Issue: 4, 2022
• Volume: 22, Issue: 3, 2022
• Volume: 22, Issue: 2, 2022
• Volume: 22, Issue: 1, 2022
• Volume: 21, Issue: 4, 2021
• Volume: 21, Issue: 3, 2021
• Volume: 21, Issue: 2, 2021
• Volume: 21, Issue: 1, 2021
• Volume: 20, Issue: 4, 2020
• Volume: 20, Issue: 3, 2020
• Volume: 20, Issue: 2, 2020
• Volume: 20, Issue: 1, 2020
• Volume: 19, Issue: 4, 2019
• Volume: 19, Issue: 3, 2019
• Volume: 19, Issue: 2, 2019
• Volume: 19, Issue: 1, 2019
• Volume: 18, Issue: 4, 2018
• Volume: 18, Issue: 3, 2018
• Volume: 18, Issue: 2, 2018
• Volume: 18, Issue: 1, 2018
• Volume: 1, Issue: 60
• Volume: 1, Issue: 59
• Volume: 1, Issue: 58
• Volume: 1, Issue: 57
• Volume: 1, Issue: 54
• Volume: 1, Issue: 56
• Volume: 1, Issue: 55
• Volume: 17, Issue: 2, 2017
• Volume: 17, Issue: 1, 2017
• Volume: 64, Issue: 4
• Volume: 63, Issue: 3
• Volume: 62, Issue: 2
• Volume: 61, Issue: 1

Volume: 19, Issue: 3, 2019

Showing 1-6 of 6 items.

Title	Author(s)	Language
DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES	N. Dzyuba O. Bunyak	eng
SOME FEATURES OF BARLEY AND OATS PROCESSING	S. Sots I. Kustov Y. Kuzmenko	eng
PECULIARITIES OF GROWING AND ANALYSIS OF FEEDING PROGRAMS TURKEYS	A. Makarynska N. Vorona	eng
THE DEVELOPMENT GRANULATION TECHNOLOGY OF COMPOUND FEEDS IN THE FORM OF MIXTURE CRUMBS	N. Batievskaya B. YEGOROV	eng
RESEARCH ON THE IMPACT OF PHYTOBIOTIC CONTAINING COMPOUND FEED ON THE RESISTANCE OF CARP TO BACTERIAL INFECTIONS	Zh. Koshak S. Degtyaric	eng
RESEARCH OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GLUTEN OF WHEAT GRAINS DAMAGED BY THE WHEAT BUG	G. Stankevych A. Borta	eng