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Assessment of duration of freezing of a product at a variable temperature of the heat-removing environment

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Organizational - managerial aspects of the preparation and training of special units

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The influences of strong electrolytes salts to hydration and isoelectric point of proteins.

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The analysis of the thermophysical characteristics for the concentrated beer wort

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Research and development of yogurt enriched with selenium In bioavailable form

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The improvement of the cakes’ technology based on the rye flour

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Investigation of the drying process sunflower seed fund by infrared radiation

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Place of computer drawing in the preparation of specialists for food industry

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The biological modification of meat properties with high content of connective tissue using probiotic cultures

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Estimation viability of shoots apple-tree, pear-tree and processing cryoprotectors bird-cherry buds after storage in liquid nitrogen

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