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No. 3 (2020)
No. 3 (2020)
Published:
2020-06-01
Biochemistry, Genetics and Molecular Biology
SPECTRUM AND FREQUENCY OF NK CELL RECEPTOR GENES AMONG CYSTIC FIBROSIS PATIENTS
Danuta Zastavna, Kateryna Sosnina, Oresta Terpyliak, Halyna Makukh, Bogdan Tretiak, Ludmyla Bober, Miroslav Tyrka
3-9
Abstract views: 217 | PDF Downloads: 160
PDF
Food Science and Technology
TECHNOLOGY OF CULINARY (FRYING) FATS
Oleksiy Udovenko, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko, Katerina Kunitsia
10-17
Abstract views: 170 | PDF Downloads: 217
PDF
INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT
Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasyl Tischenko, Igor Strashynskyi, Oleksandr Kyselov
18-25
Abstract views: 154 | PDF Downloads: 166
PDF
INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR
Yana Biletska, Taisia Ryzhkova, Anna Perepelytsia, Andrii Husliev
26-30
Abstract views: 155 | PDF Downloads: 159
PDF
BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE
Grygorii Deinychenko, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, Tamara Kravchenko
31-37
Abstract views: 173 | PDF Downloads: 277
PDF
THE STUDY OF LOW-LACTOSE MILK WHEY STRUCTURE AND MODEL SYSTEMS ON ITS BASIS
Victoriya Gnitsevych, Tatiana Yudina, Yuliia Honchar, Olena Vasylieva, Liudmyla Diachuk
38-48
Abstract views: 239 | PDF Downloads: 160
PDF
INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE
Marina Samilyk, Anna Helikh, Natalia Bolgova, Iryna Yaremenko
48-56
Abstract views: 168 | PDF Downloads: 170
PDF
PUBLISHER
ISSN
2504-5695
(Online)
ISSN
2504-5687
(Print)
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