Archives
Volume: 20, Issue: 4, 2020
Showing 1-7 of 7 items.
| Title | Author(s) | Language |
|---|---|---|
| DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE |
| eng |
| MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC |
| eng |
| BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES |
| eng |
| THE STUDY OF QUALITY INDICATORS AND FRACTIONAL COMPOSITION OF WHEAT GRAIN PROTEIN OF SOUTHERN REGIONS OF UKRAINE |
| eng |
| CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE NEW CITRUS POMACE FEED ADDITIVE |
| eng |
| DETERMINATION OF MEAT PRODUCTIVITY OF «BLAGOVARSKY» CROSS DUCKS |
| eng |
| ASSESSMENT OF THE NEEDS AND ECONOMIC EFFICIENCY OF PREMIXES, PROTEIN AND VITAMIN SUPPLEMENTS AND MIXED FODDER’S |
| eng |